Yesterday afternoon, I was talking to my mom on the phone as she wandered around her vegetable garden. As we chatted, she discovered a hidden zucchini, tucked behind a pumpkin leaf, that had grown to the size of an adult cat. We quickly decided that this was a stuffer, not a steamer.
Since I live so far away from my parents, I won't be able to get a taste of that stuffed zucchini. However, I do have the next best thing, which is my mom's recipe for it, which she has fine-tuned over the years as a delicious and sure-fire way of utilizing giant zucchini. Full instructions, after the jump.
Photo via Cookthinker
1 giant or 2 moderately large zucchini, steamed until tender but not limp
1 lb. ground turkey or beef
1 lb. ground turkey or beef
1 small chopped onion
2 cloves garlic, minced or pressed
1 large tomato, diced (you want at least a cup)
2 cloves garlic, minced or pressed
1 large tomato, diced (you want at least a cup)
1 cup chopped mushrooms
1/2 cup raisins
insides of steamed zucchini, chopped
1 cup of cooked rice or quinoa or couscous
salt, pepper, cumin and fresh cilantro or parsley
1 cup grated cheese (whatever you've got)
Cut the zucchini in half and steam. You can do it on a pot of water on the stove or in a baking pan in the oven. If you go the oven method, line the zucchini cut side down in about an inch of water and cover with foil. Bake at 350 degrees until it is tender. When they are cool enough to handle, scoop out the insides of the zucchini, leaving a sturdy inner wall and saving the scooped out insides.
In a large pan, saute the meat, onions and garlic together. If you are using a fatty grind of beef, you might want to cook it separately so that you can pour off some of the fat. Reversely, if you are using ground turkey breast, you may need to add a little stock or other liquid, because it can get pretty dry. If you want to skip the meat altogether, feel free to substitute crumbled tofu, TVP or Quorn grounds.
When the meat is cooked, add in the mushrooms and tomatoes. Give them a minute to cook and then add in the raisins, grain and scooped out zucchini insides. Season to taste and make any adjustments that suite you. If you don't like cumin, feel free to replace it with oregano, rosemary or some other spice that is more to your liking.
Fill the hollowed out zucchini with the mixture and bake at 350 degrees for 10 to 15 minutes. In the last few minutes of baking time, pull out pan out and top the stuffed zucchini with the grated cheese. Return to oven long enough for cheese to melt.
Cut the zucchini in half and steam. You can do it on a pot of water on the stove or in a baking pan in the oven. If you go the oven method, line the zucchini cut side down in about an inch of water and cover with foil. Bake at 350 degrees until it is tender. When they are cool enough to handle, scoop out the insides of the zucchini, leaving a sturdy inner wall and saving the scooped out insides.
In a large pan, saute the meat, onions and garlic together. If you are using a fatty grind of beef, you might want to cook it separately so that you can pour off some of the fat. Reversely, if you are using ground turkey breast, you may need to add a little stock or other liquid, because it can get pretty dry. If you want to skip the meat altogether, feel free to substitute crumbled tofu, TVP or Quorn grounds.
When the meat is cooked, add in the mushrooms and tomatoes. Give them a minute to cook and then add in the raisins, grain and scooped out zucchini insides. Season to taste and make any adjustments that suite you. If you don't like cumin, feel free to replace it with oregano, rosemary or some other spice that is more to your liking.
Fill the hollowed out zucchini with the mixture and bake at 350 degrees for 10 to 15 minutes. In the last few minutes of baking time, pull out pan out and top the stuffed zucchini with the grated cheese. Return to oven long enough for cheese to melt.
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Reader Comments (Page 1 of 1)
8-09-2007 @ 1:07PM
arkboynko said...
I'm reading Animal Vegetable Miracle... which is an awesome book about eating local and growing your own food. One of the funniest parts is when their squashes come up... and there are so many!!!
Visit my site to post and share recipes with family and friends
http://www.reciperate.com
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8-09-2007 @ 2:59PM
Rachel said...
My mom has made something like this as long as I can remember--minus the tomatoes. I make it regularly now as well. We always added bread crumbs drizzled with a bit of melted butter on top of the cheese before returning it to the oven. Gives it a bit of an extra crunch on top...
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8-10-2007 @ 3:15PM
kevjohn said...
What I love about Slashfood: this is one of the few sites online featuring giant zucchinis that is actually about cooking.
Reply
8-11-2007 @ 8:12AM
JimLad said...
Stuffed marrow isn't a bad thing, but I'd make marrow rum.
http://home2.btconnect.com/ntruman/wine/marrowrum.htm
Marrow & Ginger jam is another good way of using excess overgrown courgettes.
http://www.sharedgarden.co.uk/recipes/marrowjam.html
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9-06-2007 @ 11:28PM
Barbara said...
I just tried this recipe today and it was great! Thanks!
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