Monday, July 14, 2008

Stuffed Zucchini that stuffed me

My husband has deemed this one "Company Worthy". That is high success, right there. I must say it was pretty tasty and easy.
1 lb ground lamb
1 onion, diced
2 cloves garlic, diced
1 T olive oil
2 small eggplant, diced
2 eggs
1 cup of your favorite tomato sauce, I used a roasted red pepper one
1 large yellow squash
1 large zucchini
Parmesan cheese
bread crumbs
salt & pepper
Preheat the oven to 350.
Brown the lamb and saute the onion and garlic along with.
Remove from pan and add to a large bowl.
Slice the zucchini and squash in half lengthwise and scoop out the middle. Be sure to leave flesh at the ends to hold in the goodies! Chop the flesh and add to pan with olive oil and eggplant.
Saute this until slightly softened.
Add this to the bowl along with salt and pepper to taste. Dump in the spaghetti sauce and the two eggs. Mix until well combined.
Put the zucchini and squash halves into a deep casserole dish that has been sprayed with nonstick spray. Load the lamb mixture into the zucchini & squash. Really fill them to almost overflowing. Sprinkle on a nice layer of Parmesan followed by a layer of bread crumbs.
Bake for 20-25 minutes or until they are browned and fork tender.
I served them up along side of some rice and it was a fine meal.
The next time I make this I will most likely use ground pork just because I usually have that in the freezer.
Note: if you are going to freeze this, do not freeze the zucchini and squash boats. Just freeze the filling before baking. Thaw overnight in fridge and them fill the zucchini and squash. Or even use this as a filling for peppers or a sauce to go over pasta.

There's what in it?

While reading Animal, Vegetable, Miracle I came across a recipe for Zucchini Chocolate Chip Cookies. My first thought was, EEeeewwwww. Then I thought I about it, zucchini bread is good and doesn't taste like zucchini at all.
Since I just so happen to have a spare zucchini sitting around and a house of men who love chocolate chip cookies, I made them.
Actually, Gryffin and I made them. He helped measure, peel, shred, mix, scoop, lick and taste test. They turned out really delicious. They are soft and chocolaty and the zucchini adds a bit of sweet and chewy texture.
I will refrain from reprinting the recipe. You can check it out at:
I highly recommend it.

In a pickle pickle

I am forced to relent to the over abundance of zucchini this time of year. My vegetable bins runneth over with zucchini, cucumber and yellow squash. I've pickled to the point where neighbors see me with a jar and shut the blinds and lock the doors. The latter of which NEVER happens in this neighborhood. Apparently they feel as I do, if I eat any more I'm going to be pissing vinegar and pooping vines. Therefore; this week I'm making zucchini chocolate chip cookies and canned zucchini bread. The first to be eaten, the latter to be stored until gift giving season arrives. The eggplant is being roasted with a stuffing of lamb tonight. .Oh, did I mention the three dozen free range eggs that take up prime real estate in my overcrowded fridge? I need to make a HUGE batch of freezer quiche.
I will post recipes as I make them over the next couple days.
What are your favorite uses for zucchini, cukes and squash?