As bizarre as this may sound, if you plant a vegetable garden, around about this time your bounty starts to come in. Experienced gardeners know that Zucchini is one of the most prolific plants in all of the gardening world. A single plant produces a seemingly endless supply of Zucchini.
By the time August arrives, gardeners are reaping far more zucchini than they can possibly use. If you are Italian, as I am, the zucchini is used daily in an untold number of recipes, from soups and stews, to breads and dips. Still, the fruit matures on the vine faster than anyone can even pick it. Zucchini growers become desperate, as they try to give zucchini away to family, friends and everyone they encounter. By August, even non-gardeners have had enough. Everyone avoids you, with your arms laden with giveaway fruit. True to form, my father had what he called a “Victory Garden” in our backyard. His bounty was plentiful and my mom was a great Italian cook. Her Stuffed Zucchini recipe was a staple at our dinner table. Of course, she could stuff ANYTHING and it would be delicious.
Desperate times calls for desperate measure. It's time to sneak over, under the cover of darkness, to your neighbor’s porch, and unload some zucchini. Today is that day, but, if you are going to do that – atleast leave the recipe too!!
Nonna’s Stuffed Zucchini
Zucchini, eggs, parmesan cheese, chop meat, garlic, tomato sauce, salt/pepper and optional sautéed onions (Adjust the volume of the ingredients based on how many you are feeding)
Cut zucchini in half lengthwise and scoop out the insides with a spoon into a bowl. Blanch the halved zucchinis in boiling water for a minute or two (don’t make them too soft). Arrange the zucchini halves in a baking pan. Brown the chop meat, add garlic. In the bowl with the scooped out zucchini add the chop meat and garlic mixture, egg, parmesan cheese and salt/pepper to taste-mix well. Spoon the mixture into the zucchini halves (you can add some sautéed onions on the top). Pour tomato sauce on top of the zucchini and into the baking pan. Bake at 375 degrees, basting with the tomato sauce, until the zucchini softens (approximately ½ hour). Sprinkle with parmesan cheese before serving.
This brand new, modern kitchen in our new listing at 1805 Platt Street, Melbourne is the perfect place to cook up all your favorite comfort food recipes!