- This topic has 1 reply, 1 voice, and was last updated June 29, 2002 at 9:31 am by .
- June 29, 2002 at 9:31 am #248799Guest
Here’s the zucchini recipe I mentioned. I don’t use any meat in it. It is yummy!
Recipe via Meal-Master ™ v8.05
Title: Monster ZucchiniCategories: Casserole, Favorites
Yield: 20 Servings
I was once given (as a joke) a MONSTROUS zucchini from a friend’s garden.It had been overlooked when they were picking and it’s size combined with
it’s funny shape was a source of amusement. So they gave it to me to see
what I could do with it.I was able to make it lie steady and flat on one side. I sliced off
(lengthwise) about 1/3 of the top. I cleaned out as much as I could of the
“lid” but still left it so it would make a good cover. Then I cleaned outthe inside of the zucchini so I could cut it up in @ 1″ (or smaller)
chunks–same with the contents of the lid. I rubbed olive oil on the inside
of the squash.I then made a stuffing with ground lamb, oregano, basil, marjarom, mint
leaves, salt, pepper, lemon juice, onion (fine diced) and garlic. All of
this was sauteed together and then I added the zucchini to it and sometomato concasse When it was all cooked and well blended, and checked for
seasonings–I added some of my homemade herbed croutons and stirred that
into the mix with just enough chix broth so the stuffing was moist butstill had a fluffy body.
I the lid on the zucchini after stuffing it with this mix and wrapped it
in heavy duty aluminum foil. I put it on the gas grill and cooked it forabout 20 minutes if I recall correctly–the other foods were ready and we
all had quite a feast. That dang zucchini was scrumptious–it wasn’t woody
or overly ripe and it served a whole lot of people. It cooked beautifullyand the seasonings made the whole thing a cookout hit. the thing was just
about as long as the grill, but was a little curved on one end or it might
not have fit. it was comical to look at–but it disappeared fast at thatcookout.my friends always saved the big ones for me!!
i don’t have exact measurements, because a lot of my cooking goes by what
looks, smells, feels and tastes right– especially when concoctingsomething for a giant of a zucchini.
the joke turned out to be a fun
lou duncan (wxnn73A)
- You must be logged in to reply to this topic.