I'm Stuffed

by Laura Donnelly — August 17, 2007

Those pesky larger zucchini can be stuffed with anything, rice, lamb, other vegetables, its own scooped out pulp. Use your imagination. Here is a good do-ahead for a big weekend party recipe.

Stuffed and Baked Zucchini or Summer Squash

Serves 4

4 medium large or 2 huge zucchini
1/4 cup olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 teaspoon fresh thyme leaves
1/2 cup full bodied red wine
4 ripe tomatoes, peeled, seeded, chopped, and drained
1 teaspoon sugar
3/4 cup parmesan cheese, grated
1 Tablespoon balsamic vinegar, or to taste

1. Scoop pulp out of zucchini to make little boats or shells about 1/2-inch thick.

2. Sauté garlic and onions with thyme in two of the Tablespoons of olive oil. Add wine and reduce to just a few Tablespoons. Add tomatoes and cook slowly until thickened. Set aside.

3. Preheat oven to 350. With remaining 2 Tablespoons of olive oil, sauté scooped out zucchini pulp until dried out and slightly browned. Combine with all other ingredients, tomato sauce, sugar, parmesan, and vinegar. Season with salt.

4. Stuff into zucchini boats and bake for about 30 minutes covered with foil. Remove foil, and bake 20-30 minutes more or until nice and browned on top. Serve warm or cold.