Zucchini seems to be the summer vegetable that everyone loves to grow(besides tomatoes)! My sister-in-law is a master zucchini grower. Fortunately for me, she is generous and shares the bounty of her crops.
Now, what to do with those really big zucchini. Home gardeners have come up with many uses for these giants. One of my favorites is to stuff them. There are so many combinations of flavors that you could use. Whatever you have available will work.
As Always,
ENJOY!
Cut the zucchini down the center, lengthwise. With a spoon, scoop out the seeds. Place in a roasting pan and preheat oven to 375 degrees.
In a bowl mix your filling. Carefully spoon filling into the cavity of the zucchini. Sprinkle with shredded mozzarella cheese. Cover with foil, and bake 30 minutes. Remove foil and continue baking another 15 minutes. Remove from oven when zucchini is tender. Let cool 5-10 minutes before you cut and serve.
Filling:
2 cooked Italian sausage, chopped fine
1 cup french baguette, diced fine
1 egg
2 Tbs. chopped onion
2 Tbs. sundried tomatoes
4 medium tomatoes diced
1/4 cup basil rough chopped
1/2 cup pecorino cheese
1/4 cup EV olive oil
salt and pepper
grated mozzarella for topping
Other filling options:
red and green bell peppers
mushrooms
pesto
pine nuts
ground beef
prosciutto
pancetta
asiago or provolone cheese
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