So, my garden seems to be producing tons of huge zucchini right now (sadly no tomatoes though). Several nights ago I decided to stuff one. It was really good and we had an entire half leftover for lunches!
I started with one really large zucchini; here it is next to my chef’s knife for comparison.
I used this recipe from Epicurious, as my starting point and modified it for what I had in the house.
- 1 really large zucchini or 4-6 medium size zucchini (about 1 3/4 lbs)
- 1 1/2 lb ground turkey
- 1/3 onion, finely chopped
- 4 cloves garlic, crushed
- 4 stalks celery, thinly sliced
- 1 bell pepper (red, yellow, orange), diced
- 1/2 cup grated Parmesan (yes, freshly grated is best, but just use what you have)
- 4 Tbsp coarsely chopped basil
- 1 egg, beaten
- Salt & pepper to taste
- water or chicken broth
Slice zucchini in half and using a spoon scoop out the spongy core & seeds. Reserve the insides. If you’re using the medium zucchini use a knife to make a V-cut. You’re basically making zucchini boats. Place zucchini in a glass baking dish and microwave for about 10 minutes for the very large zucchini (maybe about 3-5 minutes for the regular size zucchini). You want the zucchini to be just barely not crunchy anymore. This reduces the oven time later.
Sauté ground turkey until cooked through. Add onion, garlic, celery and bell pepper and sauté until vegetables just begin to soften. Chop up the cores of the zucchini that you reserved earlier and add them to the pan. They will release a lot of liquid. Turn up the heat and cook until the liquid has boiled off. Remove pan from the heat.
Mix in Parmesan, basil & egg. Season to taste with salt & pepper. Preheat oven to 375 degrees. Stuff turkey mixture into zucchini boats, mounding it up as necessary. Pour water or chicken broth around zucchini to a depth of about 1/4″. Bake for 30 minutes until top is nicely browned. Drizzle with juices in pan if desired. I served it with mac & cheese for the younger son and a wild rice mix for the rest of us. It would be really good with spaghetti and marinara over both.
What have you done with overgrown zucchini?