Zucchini

Summer’s bounty is zucchini and the old adage is if you have friends, plant one zucchini plant, if you have enemies, plant two.  We have four so we have the squashes coming out of our ears but that’s OK, its neutral taste stands up to bolder flavors.  We use it in chili, make zoodles (working on a zoodle preserving/freezing process – more on that later), mix it with sweet potatoes for hash (awesome for breakfast) and more.  The dish below is adapted from a family recipe that has been around as long as I can remember.  It’s so simple to make and yet has a really great flavor and meat stuffed veggies are always a crowd pleaser!  Make your own mayo to use in this – totally worth it.  You can play around with the type of meat you use and this works equally well with eggplants.  If you’re primal, add some grated cheese to the top to finish it off.  If you like hot, add some Hungarian hot peppers to the mix.

Stuffed Zucchini

Easily doubled and freezes well after cooking.

½ lb hamburger

½ lb Italian sausage (hot)

¼ c mayonnaise (make your own)

1 small onion finely minced

1 garlic clove minced

1 tsp each oregano, basil, parsley (if using fresh, double)

½ tsp thyme

1 tsp salt (or less)

1 tsp lemon juice

½ tsp pepper

2-3 medium zucchini (or yellow squash), slice in half and remove pulp, leaving about ¼ inch of flesh in zucchini boat – reserve pulp

Chop pulp finely

Spaghetti or marinara sauce (homemade is better)

Excluding marinara, mix all ingredients well, including pulp. Fill zucchini halves (mounded), cover with sauce and bake at 325 degrees for one hour.  If desired, sprinkle with parmesan or asiago cheese 15 min before removing from oven.  Great with a huge salad!

To make this more like a side dish (aka Inside-Out Stuffed Zucchini), cut up the zucchini into small chunks, and brown meat with onions in a skillet. Then throw everything in but the mayo. Simmer approximately 30 minutes, top with the mayo, then serve.

 

Updated 9-1-2013

Copyright © 2013 “The Culinary Cave Dad”

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