Stuffed (Giant) Zucchini

• August 13, 2013  |
• by Kirstin Uhrenholdt

My first response is shrieks and delighted giggling, I have somehow managed to grow the worlds largest zucchini, or at least it must be the biggest one in my neighborhood. I can’t even take the credit (or blame?) for it, as while I have been out of town for months, it has just grown and groooooown all on its own from a self seeded plant, pure magic!

I know that giant zucchini have a bad reputation, but I am here to tell you that after I lugged it into my kitchen, peeled it, stuffed it with herbs and turkey, then roasted it slowly in a spicy tomato sauce, it was just delicious! So in the future, if your neighbor drops off giant zucchini on your doorstep in the middle of the night don’t despair, they are wonderful.

 You need

1 giant (3-4 pounds) zucchini (although any squash, even small ones can be stuffed)
½ cup grated Swiss cheese (or cheddar, jack, mozzarella)
3-4 cups of your favorite tomato sauce, (we love the spicy fragrant tomato sauce recipe from our book, but use what you have).

For the filling:

2/3 cups plain bread crumbs
1 small onion, minced
2 cloves garlic, minced
3 eggs
1 small handful soft herbs, like basil, parsley, thyme, chopped
1 tablespoon white wine vinegar
2 teaspoons salt
A grind of pepper
½ cup grated Parmesan cheese
1 pound ground turkey or chicken (free range & organic is always the kindest choice)

To make 4-6 servings

Heave the zucchini up onto your counter, if the skin is very tough (like on a winter squash) peel it. Cut the zucchini in half and with a spoon, scoop out the seeds and soft middle.

Mix together all the filling ingredients well except for the turkey. Then fold in the turkey.

Stuff the zucchini “boats” first with a sprinkle of the Swiss cheese, then pack in the turkey mixture in tightly with rounded tops. Snuggly fit the zucchini into an ovenproof dish, and pour in the tomato sauce. Cover with foil or a lid and bake at 350º for 45 minutes or until hot and bubbling and the meat thermometer reads 165º.

Serve with a salad, and put any leftovers in the freezer for a cold winter night.