Let the Zucchini season commence. My husband wants to set up a video camera to take a time release photos of how a zucchini can go from small and delicious to damn what happened and now we have ginormous zucchini that is only good for baking. I have several the perfect size for this meal. We caught the small delicious zucchini just before it got to the ginormous baking size.
We have been able to harvest some cucumbers and some broccoli. Any day now the tomatoes will start and then we’ll be trying to come up with ways to eat what we can, freeze and share with others. I did pick some of the cherry tomatoes and just popped them in my mouth, they were so sweet and juicy.
baked stuffed zucchini
another way to use up some of your garden zucchini
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.
