I don't have a picture because... Well because we ate it before I could take one!
Have you ever turned your back on a zucchini plant for a day or two and wound up with ridiculously sized zucchini?
This year, having plants that actually produce things now (as opposed to last year, which was a bust), we are starting to be invaded by the long green monsters. I had sort of thought about trying stuffed zucchini, but didn't think I had any big enough. I walked out back, since it had been a few days, thinking maybe I would get lucky and 'Lo and Behold! A giant "Sookini"! Perfect!
So, here is what I did last night to make stuffed zucchini. I looked up a recipe, but just kind of winged it aside from the oven temp and tomato sauce part.
1 large zucchini
1 lb ground beef
1/2 onion, diced
1 C cooked rice (leftover from the night before!)
1/2 tsp salt
1 tsp garlic powder
1 C marinara/spaghetti/tomato sauce (you know, whatever ya' got)
A bit of swiss or mozzarella (shredded or sliced)
Preheat oven to 350*.
Cut the zucchini in half lengthwise and scoop out the seeds. You may need to dig out a bit of extra flesh in order to make a generous sized cavity for the meat.
Place meat, onion, rice, egg and seasonings into a large bowl, along with about a third of the seeds/flesh that you have chopped. Mix together really well.
Stuff into the zucchini "boats". It will be mounded way over the top, that's ok.
Place stuffed zucchini into a greased 9 x 13 baking dish, then spoon tomato sauce over the top. Cover with however much cheese you like.
Bake for about 1 hour - 1 hour 15 minutes until meat is cooked through.
I am happily surprised to say that everyone ate this! And it was surprisingly delicious! The kids even ate a bit of the zucchini even though they're not big fans. (Except Duder. He eats "every stuff" - his words.) I think I'll be making this more often as a good way to use up those giant zuccs.