Just below are raw Costata Romanesco Zucchini- from our garden, of course.
They are an heirloom zucchini and although the plants produce about half the produce, they taste 10 times as good. I’ve also found I can let them get pretty big, and they are still tender and tasty.
I have been doing a ton of delicious things with these throughout the weeks, but have been short on blogging time. So although there are a bunch of things I want to share with you, I will start with a Baked Stuffed Zuke recipe after the jump.
Baked Stuffed Zuke
First I cut my zuke in half lengthwise, and scraped out the seeds. Covered with EVOO, S&P and baked for about 10 minutes. In the meantime, sauted garlic, onion, then chopped up scrapings from my zuke, a couple tomatoes and a bunch of fresh basil. Cooked it down until the juice was gone. Took it off the heat, stirred in some panko, a bunch of grated cheddar, some chopped walnuts and S&P. Stuffed it in the zuke halves, sprinkled with additional cheese and bread crumbs, and sent back to the oven for about 15 minutes.
Frickin’ delish, okay? A full veggie meal, protein included.
I did the same with my zucchini, but haven’t posted it yet. I also made zucchini bread, zucchini parmesan and zucchini lasagna. Obviously, we had an abundance!
that looks sooooo good.
I am def going to try this
i’m curious about the cheddar – walnut combo.
What do you mean curious? In a bad way? cuz it’s G-E-W-D, gewd! http://www.homestarrunner.com/sbemail137.html
I have a couple yellow squash laying around and was thinking I might try this with those….think it would work or are they too hard for the scooping/baking thing to work?
this sounds/looks delicious. what temp did you set the oven to?
@Lisa…not sure if we can track this down, but when I did my version of this: http://www.endlesssimmer.com/2008/09/30/i-stuffed-you-i-baked-you-i-eated-you/
I baked it at 400 and that worked perfectly…Sorry – we’re not big on exact-ness round these parts.