Sunday, September 09, 2012

Watch Out For My Big Stuffed Zucchini


stuffed zucchini should be tender enough to slice
 We’ve had an amazing summer harvest at our village community garden. Last week, while cleaning out the raised veggie bed I share with my dad, I came across a giant zucchini hidden under some overgrown vines. So I had to ask myself: what does one do with a big zucchini? Alone in the garden I imagined the possibilities ranging from using it as a murder weapon that I could cook and eat to destroy evidence after the crime, to dressing it up as a fake car passenger to gain illegal access to the HOV lane of the Long Island Expressway. (If I got caught in the either situation I'd beg to write that article for the local newspaper.) In terms of cooking, the possibilities are endless. Unfortunately, since I'm not a weirdo, I decided to not break any laws today and still try something new. That decision led to researching ways to stuff a zucchini. It was then that I narrowed down my favorite ingredients. Here is what I came up with-

Ingredients:
1 giant zucchini- weighing 1- 2 lbs.
2 tbs. margarine
What the $%@! do I do with this vegetable?
2 green onions (also called scallions) chopped
½ lbs of baby portabella mushrooms
1 cup soft breadcrumbs
4 eggs (cage free- hens have feelings too)
2 tbsp fresh parsley chopped
1 tbsp fresh basil chopped
1 cup walnuts, chopped
½ cup grated Parmesan cheese
1 cup chicken broth (low sodium)
1 cup Swiss chard chopped
Fresh mozzarella (small)
Salt and pepper to taste
Directions:

Scrub zucchini and cut in half, lengthwise.
Scoop out and reserve pulp, leaving shells ¼ inch thick.
Slice and clean out pulp.
Drop shells in boiling water and boil for 5 minutes.
Chop pulp and sauté in margarine.  
Add all the veggies, starting with the onions.
Cook for about 5 minutes, adding the broth to the pan.
Add the walnuts and remove from heat after one minute longer.
In a separate bowl, beat the eggs and add the herbs. Also add the breadcrumbs.  Then combine the egg mixture with the cooked veggies.
Mix all together and add the mozzarella cheese.
Place zucchini shells in a large baking pan filled with 1 cup of water.
Spoon the mixture into the shells and bake at 350 degrees for 45 minutes.
Slice and serve over pasta.

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Dear Internet Traveler,

Welcome to my writer's blog, started about six years ago for fun. Over time, the writing I have posted has ranged from personal reflection, to Long Island history research, to tall tales for my own amusement, to feature articles for local newspapers. As you can see from topics listed here, I travel in many mental directions in regard to interests. Click on the tabs and labels to explore my strange mind which senses that you may be having a criss-cross day. If so, perhaps this blog will distract you. However, please note that if you tell me my blog is beautiful just to get me to advertise rhinoplasty surgery and cheap drugs from Canada in your comment, I will ask the gods to give you a tail that cannot be concealed.

Fondly,

Loren Christie

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