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.