Bake Me, Stuff Me, Eat Me!
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.