Forgive me for doubting the "almighty zucchini" this season. It got a slow start so I figured we had received most of the harvest. Then the warm weather returned this past week and I'm inundated with more zucchini! What to do!
I found one hiding under the gigantic leaves, avoiding the "pick". It must have been 1 foot in length and 3 inches round. That's rather large according to my standards but to some maybe not. Remember, I have all those garden helpers scampering about so this was the mother lode! It was crunch time for dinner so I challenged myself to make this meal without having to go to the store on a Sunday afternoon.
Preheat oven to 375 degrees. I cut the foot long squash in half and then half again only lengthwise. I parboiled them for about 5 minutes to softened the pulp. Using a spoon, scoop out the pulp leaving a trench for the stuffing. Place zucchini on a foil lined sheet pan. In a saucepan, saute:
2 cloves garlic, minced
1 T olive oil
1 T onion
about 4 mushrooms, chopped
cut up the removed pulp
add 1 T tomato sauce
salt and pepper to taste
After cooking the above, put 2 T ricotta and 1 T seasoned bread crumbs together in a bowl. Add mushroom mixture to the bowl and mix well. Start stuffing the mixture into carved out zucchini mounding as you go. Sprinkle with a small amount of Parmesan and breadcrumbs. Bake for about 15-20 minutes.
Sorry to say there will be more zucchini creations in the near future! Any ideas?