WineLovers Discussion Group

Too much zucchini from the CSA these days. Going to finally brave using the oven in this heat & roast up some stuffed baby zucchini. Any thoughts other than the same old melange of bread crumbs, garlic, tomato & zucchini innards?

Funny you should ask - I posted this a while ago, but you need big zucchinis.

Zucchini Boats
(serves eight)

This a great use of those giant zucchinis that your neighbors give you.

4 very large zucchini
3 lb. Italian sausage, casings removed (I use 1 lb. hot, 2 lb. mild)
1 cup white wine
6 cloves garlic, chopped fine
1/4 cup olive oil
1 large vadalia onion, cut in thin slivers
4 medium tomatoes, cubed
3 green peppers, cut in thin strips
1 cup grated cheese (I use Romano)
1 lb. mozzarella cheese, shredded

Poke a knife slit in each of the zucchinis and cook in the microwave until soft. Cut in half lengthwise, scoop out the seeds, thus making the “boats” and place on baking sheet. In a large skillet, cook the sausage with the wine, breaking it up into a coarse mixture, until all the wine evaporates and the sausage starts to brown. In another skillet, sauté the garlic in the olive oil. Stir in the onions and sweat them. When the onions are done, add the tomatoes and cook to reduce the liquid. Stir in the peppers, cover and cook for about 5 minutes. Stir in the grated cheese to thicken and remove from heat. Fill the zucchinis with sausage and top with the peppers, onion and tomato mixture. Bake in a 300 degree oven for 20-30 minutes. Top with mozzarella and place under broiler to slightly brown the mozzarella. Serve one boat per person.

This is not directly responsive, David, but will you consider alternatives to stuffing the excess? If so, mandoline-slicing zukes lengthwise into wide thin strips or julienne makes a neat, light summer alternative to pasta. Steam them just through - it only takes seconds - and dress with marinara or fresh tomato sauce or whatever.

There are also some great, simple Indian options for zucchini cut into bite-size chunks, parboiled, and then cooked with loads of browned onions and Indian spices.

Howie beat me to it. We use Italian sausage too. Recipe is Rosemary-Stuffed Zucchini in The New York International Cookbook by Craig Claiborne, p.486. We parboil the zucchini shells before stuffing.

Like Howie said: sausage!

Ricotta, garlic & chives.
I also like them cut into french-fry size pieces and sauteed in olive oil till just browning, finished with garlic and fresh oregano.

John

This subject was well timed: I found four huge zucchini on my back steps this morning as I was taking the dog out. It must be National Zucchini Day when everyone gives everyone some of their zucchini. I am actively preparing Howie's recipe as I post this.

Ground beef with lots of fresh dill, crab with similar spicing, black olive tapenade........

Last night's dinner.

I've been using quinoa or farro or bulgur for stuffing purposes lately. Typically I cook these things in some sort of stock - veg, chicken or beef - and then season and add whatever. Just did a zucch with farro stuffing and small bits of roasted veg- fennel, red pepper, onion, and eggplant. Much more interesting and healthful.
LOVE to mandoline long zucchini into pasta shaped strands, toss quickly in oil or butter and dress with arugula pesto.
SOB that my zucchini plants have all died and have had no flowers to work with this season.

Christina Georgina wrote:SOB that my zucchini plants have all died and have had no flowers to work with this season.

Sad! That last cold snap get them?

Weeks of high 90's and desiccating winds did them in. Never had a chance to get started and watering made no difference. Afraid that the high temps will prevent further fruiting of the tomatoes as well. Plenty on the vines now but not seeing anything come of the later blossoms.