They're big! They're green! They're everywhere! It's like WWII zeppelins, except these are edible. I got a lot of great "feed" back on the zucchini Parmesan. I must admit it was good. But....there is so much MORE!
Have you ever had stuffed zucchini? The way MiMi did it was very yummy and I've served it to many a vegetarian who loved it.
I have stuffed zucchini with chicken and sausage and ground beef, but this is so good with a hunk of Italian bread or a side of spaghetti.
I remember one time in the 70's, my girlfriend and I decide to go to Endicott for a weekend. She was "seeing" some guy from Ithaca, so we made arrangements for the two of them to go out Saturday and I would stay at my grandmother's, looking so sad and pathetic that Marsha's son (who was about seven) hugged me and offered to take me to McDonald's. Cute.....but not the same as an evening with a hot guy at The Vineyard. Is that still opened? They had great eggplant Parmesan.
But I digress (is that the word?).....Anyway....MiMi made stuffed zucchini. After Gina got back from her date, she and I stayed up late that night watching my very favorite movie, "To Kill A Mockingbird", and eating cold leftover stuffed zucchini. Even cold, it was great!
Stuffed Zucchini
2 medium large zucchinis
2 cups seasoned breadcrumbs
1 1/4 cups grated Parmesan or Romano cheese
Your own homemade or a large jar of Prego Spaghetti sauce
mozzarella (optional)
Enough eggs to moisten the stuffing (have a dozen handy just in case)
garlic or garlic powder - to taste
black pepper - to taste
salt - to taste
1/2 teaspoon baking powder
Rinse your zucchinis well. Cut off the stem end and then cut them length wise in half. Cut out the seeds and meat from the center of the zucchini, leaving enough meat so that the zucchini will hold it's form. Separate the seeds and the zucchini meat. Throw away the seeds and chop up the zucchini meat left over into small chunks and set aside.
In a large bowl add bread crumbs, cheese, seasonings (to taste), zucchini chunks and baking powder. Blend well. Begin to add your eggs. Start with three, mix. Continue to add one egg at a time, mixing afterwards until stuffing is the same consistency as meatballs or meatloaf (able to hold in your hand and mold).
You could either spray your pans or put just a little water in the bottom of them. They should be long enough for zucchinis and deep enough for the sauce. Place your hollowed out zucchini halves in two large pans hollow side up. Stuff them with stuffing, allowing a small mound on top. Place in a 350 oven on the center rack and allow them to bake until they are golden brown. Cover them. Uncover them when toothpick inserted into the center of the stuffing comes out dry and let them bake another five to ten minutes until they brown. Take them out of the oven and pour the sauce over them. As much as you like without completely covering them. Cover your pan with foil or lid and bake until sauce is hot and bubbly, basting them with the sauce periodically. Uncover and if you like, add mozzarella to taste on top and bake until the mozzarella is a little golden.
This serves a whole bunch of people and can be eaten as a side dish or as a main course with a side of spaghetti. The leftovers are even good.
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