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Re: huge zucchini

Margaret Lauterbach wrote:
> 
> 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 egg
> 
> 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.
Hey Margaret,
 I appreciated the yummy recipe, especially coming from Boise, Idaho.
I made a copy for easy reference. I do not think this recipe is "off 
topic", but it makes one a little nervous and wonder if one should 
place any messages on the list. So far no one has mentioned that my 
geography, climate, and map questions are taboo. I figure it makes the 
lurkers out there even more leary about joining in on the 
conversations. The only off topic I have seen lately are the 
complainers.Oh well, we will see.
Monica from Indiana
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