Here I Am Again! Let’s Cook!!
It would be difficult to explain all of the things that have kept me away from my blog. But that is all boring stuff and doesn’t really mean anything to anyone — even me. What really matters is that I am back and cooking again.
I live in Oklahoma and we have experienced an extraordinary number of days above 100 degree temperatures. Much of our garden has been slow in producing. But I can’t say that about the zucchini. We can’t pick it fast enough. Take a look at the 8 pounds we harvested this week.
These two weighed 8 pounds total and were slightly over 16″ long. BUT what do you do with these monsters.
Although I had never stuffed a zucchini, I decided that was what I wanted to do. I make stuffed peppers frequently so I thought that would be a good thing to do in this case.
I sliced the zucchini in half and cut the centers out — making a boat to hold the stuffing. I steamed this inside part and added a tablespoon of butter. I mashed this and drained off all the water. Slice the long pieces into serving size — I cut into thirds which gave me 6 servings. Place the zucchini “boats” on a cookie sheet.
Brown about 1 lb. hamburger and add 1 medium size onion. Cook about a cup of rice and add to hamburger and onion mixture. Add 1 can of petite diced tomatoes and the cooked squash. Salt and pepper to taste.
Add mixture to each zucchini and top with provolone cheese.
Bake for about 30 minutes or until tender. If the zucchini is particularly hard, you might want to microwave the pieces before stuffing and baking.
I did not use any spices except salt and a small amount of pepper. This gives all the flavors a chance to stand on their own.
Enjoy