The Eat Local Challenge: Day 10

This recipe has been a favorite of mine going back to my childhood. G-Mama use to wait until the zucchini were bursting at the seams and all of a sudden we got a mammoth one...what do do with it? Stuff it, of course!

Hint: start with the tomato sauce so it all comes together at about the same time.


Stuffed Zucchini

4 medium zucchini, scrubbed and peel removed in stripes (you could take it all off or leave it all on, I just did stripes)
2 Tbsp olive oil
1/2 cup finely chopped onions
1/2 tsp minced garlic
1 lb ground beef
1 egg beaten
3/4 cup Italian bread crumbs
6 Tbsp freshly grated Parmesan cheese
1/2 tsp dried OR 2 tsp fresh oregano
1 tsp salt
1/4 pepper
(tomato sauce recipe, below)

Cut zucchini lengthwise, scoop out inside leaving 1/4" shell. Chop pulp coarsely. Heat olive oil, brown onions 8-10 minutes on medium heat until soft. Add zucchini pulp and garlic, cook 5 minutes longer. Scoop into mesh colander and set over bowl to drain.

Brown beef, drain well.

In a medium mixing bowl, take vegetable mixture and meat and add egg and breadcrumbs, Parmesan cheese, oregano, salt and pepper. Spoon evenly into zucchini shells, mounded. Bake in a shallow dish with warm tomato sauce. Sprinkle with 1/4 cup cheese.

Cover tightly with foil and bake at 375F for 30 minutes, then 15 minutes uncovered.

Tomato sauce for stuffed zucchini:
2 Tbsp olive oil
1/2 cup finely chopped onion
2 lbs plum tomatoes, coarsely chopped OR 1 big can of plum tomatoes (not drained)
3 Tbsp tomato paste
1 Tbsp fresh basil, chopped
1 tsp sugar
1/2 tsp salt
2 tsp balsamic vinegar
black pepper, to taste

Simmer on low for 40 minutes. Press through a sieve or food mill (I never do this, but do it if you like a really smooth, seed-free sauce)