This is a public-interest archive. Personal data is pseudonymized and retained under GDPR Article 89.

Re: huge zucchini

Thankyou so much for this receipe....had it years ago or something 
similar and lost it ina a move.  Ruth Shultz.. OKC, OK

>From veggie-list-request@eskimo.com Sun Aug 30 13:51:46 1998
>Received: (from smartlst@localhost)
>	by mx1.eskimo.com (8.8.8/8.8.8) id NAA29072;
>	Sun, 30 Aug 1998 13:36:00 -0700
>Resent-Date: Sun, 30 Aug 1998 13:36:00 -0700
>Message-Id: <3.0.3.32.19980830141029.008f25e0@pophost.micron.net>
>X-Sender: mlaute@pophost.micron.net
>X-Mailer: QUALCOMM Windows Eudora Light Version 3.0.3 (32)
>Date: Sun, 30 Aug 1998 14:10:29 -0600
>To: veggie-list@eskimo.com
>From: Margaret Lauterbach <mlaute@micron.net>
>Subject: huge zucchini
>Mime-Version: 1.0
>Content-Type: text/plain; charset="us-ascii"
>Resent-Message-ID: <"53mJH1.0.967.lURwr"@mx1>
>Resent-From: veggie-list@eskimo.com
>Reply-To: veggie-list@eskimo.com
>X-Mailing-List: <veggie-list@eskimo.com> archive/latest/2437
>X-Loop: veggie-list@eskimo.com
>Precedence: list
>Resent-Sender: veggie-list-request@eskimo.com
>
>Sooner or later, everyone who grows zucchini overlooks one, and by the 
time
>it's found, it's thigh-sized.  There is a good way to use these 
monsters,
>so I'll include 
>recipe (and fervently hope this isn't off topic for the list).
>
>spaghetti sauce, about 1 pint		2 oz. finely chopped prosciutto or ham
>large zucchini			1/2 cup fresh white bread crumbs (French or Italian 
bread)
>olive oil				about 1/2 cup freshly grated good parmesan cheese (or 
Asiago)
>1/2 cup chopped onions		1/2 teaspoon dried oregano
>1/2 teaspoon minced garlic		ca. 1 teaspoon salt
>about 1 lb. lean ground beef		about 1/4 teaspoon freshly ground black 
pepper
>1 eggT
>
>Cut the zucchini in half lengthwise, and scoop out most of the pulp,
>leaving about 3/4" on bottom and around outside.  Sometimes, but not
>always, I've parboiled this "boat" for a few minutes.  Chop the pulp 
(and
>seeds).  Then heat olive oil in a large skillet, add 1/2 cup chopped
>onions, and when they're soft and transparent, add the chopped pulp and 
1/2
>teaspoon minced garlic and cook over moderate heat for about 10 
minutes.
>Scrape all into a sieve balanced on a bowl, so that all can drain.   
Then
>brown lean ground beef in a bit of olive oil (I use about 1 lb. of 
ground
>beef for a large zucch), stirring thoroughly so there are no lumps.  
Then
>drain the browned beef in a sieve over another mixing bowl.  Combine 
beef,
>onions, pulp and garlic in a large mixing bowl and add a beaten egg, 
1/2
>cup fresh bread crumbs, two ounces finely chopped prosciutto or ham, 
1/2 to
>1 teaspoon dried oregano, salt and pepper to taste.  
>
>Spoon this stuffing into the zucchini shells, mounding the filling, 
then
>top with freshly grated good parmesan cheese (at least 1/2 cup) and 
drizzle
>with olive oil.  Pour spaghetti sauce (homemade or purchased) into the
>bottom of a large ovenproof pan (a turkey roaster works fine), set the
>shells on the sauce, and cover top tightly with aluminum foil or the 
lid of
>the roaster.  Start on top of the stove, then transfer to the middle of 
the
>oven and bake for about 45 minutes at 350 degrees, removing foil 
halfway
>through so the top can brown slightly, or until the outside shell of 
the
>boat is fork tender.  To serve, cut into serving portions about 2 
inches
>wide, cutting across the boat's narrow width, and spoon spaghetti sauce
>over the top.  These serving portions with sauce added can be wrapped 
in
>foil and frozen.  
>
>I think this would also work with other large summer squash such as
>oversized pattypans.  This dish is so tasty I have been known to
>deliberately avoid picking a large zucchini so I could prepare this 
dish.
>
>


______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index