The Grapevine: A Stuffed Zucchini Recipe
By Connect-Bridgeport Staff on July 28, 2015 from The Grapevine
Everything is coming up green!!! I do not mean money. I mean all those zucchini. It seems every time I turn around I am bringing one in from the garden. I can only remember that it was not long ago that I was patiently waiting for one to come on in the garden. Now with so many of them we are constantly looking for different ways to prepare them.
I came across this recipe that I wanted to share with you as something different. It is called stuffed zucchini. This is a good recipe if the zucchini has been allowed to get a little larger than usual. Wash the outer side of the zucchini. Take a vegetable peeler and peel a few stripes of the outer skin off, leaving a wide strip between the peeled areas. Slice the zucchini in half long wise and spoon out all the seeds. Be sure to make a large cavity in the inside of the zucchini. In a separate bowl mix your favorite meat, beef, pork or chicken or you can mix a little pork with beef or use bulk Italian sausage. Add two eggs, chopped onion and garlic. Add some chopped pepper, hot or sweet and 1/2 cup of bread crumbs. Mix well and stuff mixture into the center of the zucchini. Spread a little spaghetti sauce, you can even use your favorite canned sauce from the market, on the top of the meat mixture. Let bake covered for 1 hour at 350 degrees. Uncover, return to oven for 15 minutes, take out of oven and sprinkle with parmesan cheese, put back into oven for 15 minutes. You may have to adjust bake time according to the size of the zucchini. Take from oven, let cool and slice for serving.
Another great recipe is to grate one medium size zucchini, add egg, onion and bread crumbs. Mix well shape into patties and fry. Serve with honey mustard sauce for a dip. If you make them small they are great finger foods to be used as appetizers. Extra zucchini can be grated and frozen for use later in the year when they are no longer in the garden. You will be able to make your favorite zucchini bread for Thanksgiving. Freeze zucchini for amount to be used in recipe.
Talking about green, do not forget those wonderful cucumbers, chard and peppers. All of these items are great for canning. This is one way to turn that green garden into green money saved.
You know I always said that North Central West Virginia was the place to be on Labor Day Weekend. I just want to remind you that there is so much going on here and I hope that you will end the summer enjoying some of the wonderful activities right here in our own back yard.
I know that all of you boaters have been having a wonderful time on the rivers and lakes. Although we have had a lot a rain, it seems not to have hindered the boating activities. It may have kept a lot of you from swimming in the muddy waters, but the boating industry is booming. If you do not own a boat remember you can rent one at Grafton or Stonewall for a fun day on the river. Remember to be safe, wear your life preservers and observe all the rules of the river. We still have many festivals going on before summer ends and there are many activities planned at the local pools.
Remember to get your child enrolled in the FREE one day camp being sponsored by the PWA of Harrison County. It will be held on Friday, August 7 from 8:30 to 4:30 at the Uptown Event Center on Washington Avenue in Clarksburg. A great way to learn some new activities and to end the summer right before school starts. Call 304 624 6881 to register and remember it is free. This can be your last fling before school starts.
Take care, be careful and until next week "Now You Have Heard It through the Grapevine."
Editor’s Note: Zucchini photo courtesy of "Aldi Recipes".
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