Daily Archives: August 2, 2020

baked stuffed zucchini

We are having a bumper crop of zucchini this year, I think we have only had one year in the last 30 where we didn’t have a bumper crop. So you would think we wouldn’t plant more than; I don’t know one two maybe even three plants instead of a six pack. Today I will be starting to bake with the monster ones. I try to get out there daily, even working from home I can’t seem to get out there, could have something to do with us being crazy busy and me working till dark.
IMG_5264
We have been having to fight the deer for the carrots, beets and broccoli even despite the spraying for them, they are winning and pissing us off. I would be totally OK if they ate a zucchini plant or two but noooo they don’t like those. I do share with others and sometimes quite sneakily; just this last week we met friends for dinner out and I brought each of them a bag of fresh veggies. They got cucumbers, summer squash and yes zucchini and I am nice and give them eating zucchini but they also get a monster one; sharing is caring 😉

Speaking of sharing the other night I planned on making this baked stuffed zucchini for us for dinner and figured I would slice up extra to send home with my son and my in-laws. See how I did that; I got rid of some of the large ones that I know neither would have ever taken. I used what I had on hand for this dish. I had some sausage I hadn’t put in the freezer yet in the fridge, I had some leftover risotto that I figured I would use up a little of it. You can also use what you have on hand and make it your own. Slice, scoop, fill and bake. It is as easy as that!

IMG_5252IMG_5253IMG_5254IMG_5255

baked stuffed zucchini

another way to use up some of your garden zucchini
Course Main Course

Ingredients
  

  • 1-4 med-large zucchini
  • 1-4 links sweet Italian sausage casing removed, chopped up and browned
  • 1 medium onion diced
  • 1 cup mozzarella
  • 1-2 cups rice cooked, leftovers fine
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup Parmesan cheese grated
  • 1 cup cheddar cheese sliced
  • 1 large jar marinara sauce

Instructions
 

  • preheat oven to 350' F - bake for about an hour
  • Slice the zucchini lengthwise, scoop out the filling onto a chopping board, rough chop the filling and place in a large bowl.
  • brown sausage and drain the excess fat off. saute the onions until they are soft. set aside till they cool a bit, 5 minutes is fine. add these to the zucchini in the bowl.
  • dice or shred up some mozzarella and add it to the bowl with the onions, sausage and zucchini
  • Add the rice and Parmesan cheese and season to taste with salt and pepper
  • place the zucchini boats into a large baking dish. Fill each boat with the stuffing you just made.
  • cover each boat with marinara sauce and the shredded cheese. cover your dish with tinfoil and bake for 30-40 minutes. You may need to remove some of the excess liquid. Remove the foil and bake for another 20 minutes or until browned.

IMG_5257IMG_5258IMG_5259

IMG_5262IMG_5266