In talking with some farmers market customers yesterday, I mentioned this awesome stuffed zucchini recipe that I found in Grit magazine. It is a great use for those huge zucchini that you don’t find until it is (almost!) too late. 🙂
- 1 zucchini, 12 to 18 inches
- 1/2 to 1 pound ground beef or meatloaf mix (equal amounts beef, pork and veal)
- 1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
- 1 onion, chopped
- 1 green pepper, diced
- 1 tomato, chopped
- 3 to 4 eggs
- 1 box stuffing mix
- Black pepper or crushed red pepper to taste
- Grated or sliced mozzarella cheese
- Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.
- Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place, hollow side up, in prepared dish.
- In large bowl, combine remaining ingredients, except cheese. Spoon into zucchini hollows. Add water around zucchini to 1-inch depth.
- Cover dish with foil, and bake for 1 to 2 hours, or until zucchini is tender.
- Remove foil, and top each zucchini hollow with cheese. Bake for an additional 10 minutes, or until cheese is melted.
I have collected lots of yummy zucchini and squash recipes over the years, and I will be posting those here over the next few weeks. Keep checking back!