Remember those cute zucchini from the last post? Well, I made em' last night for supper! Turned out great! And you can do it too! So easy. Really the idea is basic, almost like making a meatloaf or a meatball and packaging it a little different. Cooking is a mixture of problem solving, creativity and for me, is very therapeutic. I feel relaxed in the kitchen and I love eating with people! Spending time eating a meal together with Jerod, or a friend or C-group-- there is nothing better. Everyone slows down for a bit and its a time to talk and catch up.
I hope you enjoy these zucchini. I do not know how much longer they will be at the NC Farmer's Market. I got giddy when I saw them! You can easily use this stuffing for peppers too! We tried another wine from Trader Joe's and toasted slice of bread! Delicious :-)
Stuffed 8-Ball Zucchini
I adapted the recipe from Tartelette. I did it with what I had in the house.
4 8-ball zucchini (if you get 6 you can use 1lb. of meat)
2 tbsp olive oil
1/2 onion, minced
1/2 C celery plus leafy bits from the center of the stalk, minced
2 garlic cloves, minced
2/3 lb. ground beef
1 C button mushrooms, chopped
2 yellow tomatoes, chopped
1 C cooked white rice
2 tbsp basil, chopped
1 tbsp dried oregano
Get your baking dish, butter the bottom. Set aside.
In a cast iron skillet heat oil on medium heat. Saute garlic, onion and celery for a couple of minutes, till they're a little soft. Add your beef and brown.
Add mushrooms and tomatoes.
After they've cooked for a bit add your rice. Th mushrooms and tomatoes let off a good amount of water so the rice helps to soak it all up!
While this is cooking you can start to prep your zucchini! Cut the tops off (not too far down, for maximum stuffing space). I used a melon baller, all Jerod's idea, and it worked out great!
Do this too all of them. And in the middle of hollowing out your zucchini, give your mixture a good stir. Depending on the amount of liquid, determine whether or not to take it off the heat and let it cool. Then finish hollowing our zucchini.
Preheat your over to 350 degrees. Then stuff em'!
Take your baking sheet and I pour a little bit of tomato sauce with zucchini (noticing a theme? I really like zucchini.) on the bottom.
You do not have to do this, you could have the pan buttered and only add the remaining meat mixture if you have any.
Then I topped that with my leftover meat mixture.
I put my zucchini on top and popped it in the oven!
Bake for 15 with the tops on. Take the tops off, grate some Parmesan cheese on top and then bake for another 15 minutes.
Enjoy! We did:
dmj.
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