carols_stuff | Aug. 24th, 2009

I was talking to Alex while I worked on dinner today (I had to call her, she had to hear Bert playing harmonica and Timber singing), and told her what I was making and thought you all might like to see and maybe try.

The first two are perfect for those large overgrown ones

Stuffed Zucchini 1

Trim ends from zucchini and parboil. Cool in cold water and drain. Cut in half lengthwise and scoop out seeds and membranes. Save. Place zucchini in baking pan. Remove most of the seeds from the saved insides and pitch them. Squish up the membranes and remaining seeds and add to your favorite meatloaf mixture. Fill cavity of squash with meatloaf to slightly mounded and cover with tomato sauce. Cover baking dish and bake at 375 degrees for an hour or until meat loaf is done. Cut into sections and serve.

Stuffed Zucchini 2

Again, parboil, scoop, but this time you can discard the insides. Stuff with Spanish rice, add a bit of liquid to the bottom of the pan, cover and bake.

This time you want the nice small tender ones.

Stuffed Zucchini 3

Trim and parboil zucchini and cool. Split in half lengthwise and scoop out insides, discard insides. Chill these in the fridge while making up a nice tuna salad or chicken salad. Once done, remove from fridge and fill cavity with tuna or chicken mix, return to fridge and let chill until mealtime. Makes a nice lunch dish or side for dinner.

(note on tuna salad-I used to take tuna and add diced hard boiled eggs, little mayonnaise, and chopped lettuce, makes a nice change to regular tuna salad)

(note 2-anything you stuff a bell pepper with will make a perfect stuffing for zucchini. Use your imagination. If it sounds good, it probably is)