Sunday, July 26, 2009

Stuffed Zucchini

My garden is starting to nicely produce zucchini, but I know the days are coming soon when my zucchini outpace my ability to eat them and they will start producing some monster sized zucchini. This recipe was created as a way to deal with those unruly behemoths. You can vary the ingredients as you choose (see ?s), and since the number and size of the zucchinis varies. so proportions are not provided.

Extra large zucchinis
olive oil
diced onions
minced garlic
bread crumbs
crumbled Feta cheese or other shredded cheese
grated Parmesan cheese
shredded carrots
fresh dill
fresh peas?
thinly diced string beans?
cooked rice?

  1. Start a pot of water, with a steamer or straining rack, to boil for steaming.
  2. Slice zucchinis in half length wise.
  3. Core the zucchinis, discarding seeds, but reserving the "meat" for the stuffing.
  4. Steam the zucchini shells gently. When finish them, allow them to drain inverted somewhere while they cool a bit.
  5. In a large skillet, over medium flame, heat olive oil.
  6. When oil is hot, add onions and garlic and cook until softened.
  7. Add reserved zucchini meat and stir to combine with onions.
  8. Simmer vigorously to let it evaporate some liquid.
  9. Add remaining vegetable ingredients that you choose, and simmer until cooked.
  10. Place cooked vegetables in a mixing bowl and add remaining ingredients (the crumbs, cheeses, dill and any other seasonings. )
  11. Preheat broiler on high, with rack in middle of oven.
  12. Place steamed zucchini shells on a lightly greased/oiled baking sheet.
  13. Stuff shells with the stuffing mix in the bowl, distributing evenly among the shells.
  14. Top each stuffed shell with grated Parmesan or other cheese.
  15. Place loaded baking sheet under a preheated broiler.
  16. Carefully broil until the filling is bubbling and the cheese is browning on top.
  17. Slice into pieces and serve.

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