I remember my grandmother making stuffed bell peppers and while I loved the filling, eating an entire green pepper was just too much for me. When I began growing zucchini I found stuffed zucchini was much more palatable because baking the zucchini made it soft and luscious and delicious.
For years now I have been making stuffed zucchini at least three or four times during the summer/early fall while the zucchini is plentiful. And, I have always made the same recipe...more or less the way my mom or grandmother would.
I realized something when my mom was here visiting a couple of months ago. My mom wanted every dish I made to be something that she or my grandmother had made. If I made lentils, they weren't the way she made them and she didn't like them. She didn't like my cobbler, my spaghetti, or the baked chicken because nothing was familiar.
I totally understand the desire for certain recipes that bring you immediately back and I have a lot of foods I prepare that do exactly that. However, I realized something about myself too. I love recipes. I love researching new ways to prepare dishes. I love experimenting and trying new things. And it is between the old and the new that we seem to clash. I love the old, but I like the new at times too...and sometimes the new is better than the old.
This was found to be true in a stuffed zucchini recipe I tried a couple of weeks ago. Normally, I stuff it with ground beef (or turkey lately) mixed with cooked rice, herbs, seasonings, an egg, etc. and stuff the zucchini and then pour spaghetti sauce over the top and add a little parmesan cheese to finish it off. Very, very tasty.
But, this recipe I actually liked the flavor BETTER. It was light and the addition of a little pepperoni gave it the right amount of salty and crunchy.
4 zucchini
2 TBL olive oil or vegetable oil
1 medium onion, chopped
3/4 cup mushrooms (I omitted the mushrooms because Josh hates them)
1 clove garlic, minced (I added two, maybe three)
2 cups diced fresh tomatoes
2 TBL chopped fresh parsley
Salt and pepper
1/3 cup dry bread crumbs (I used about 1/2 cup)
1/4 cup grated parmesan cheese (I used about 1/2 cup)
2-3 TBL finely chopped pepperoni or crisp-cooked bacon (I used about half of a leftover package of pepperoni and just roughly chopped it)
1. Fill a large soup pot halfway with water and add 2 teaspoons of salt. Bring the water to a boil and cook the zucchini whole for 11/2 minutes, just enough to tenderize the shell. Use metal tongs to transfer them to a colander until they are cool enough to handle.
2. Halve the zucchini lengthwise. Then scoop out the flesh with a spoon, being sure to leave an outer wall about 1/3 inch thick. Fiely chop the flesh and set it aside.
3. Measure the oil into a large saute pan. Add the onion and saute for a few minutes until it is lightly brown and then add the zucchini flesh and cook for an additional 2-3 minutes. Add the mushrooms and garlic. Saute for 2 more minutes.
4. Add the tomatoes and heat until mixture reaches a low boil, cook for 2-3 minutes, until the tomatoes are soft. Remove the pan from the heat, then stir in the parsley, salt, and a little pepper (I also added some garlic and onion powder). Let the vegetables cool for several minutes, then add the bread crumbs, cheese, and pepperoni or bacon.
5. Heat the oven to 400 and grease a medium size shallow baking dish. Spoon the filling into the zucchini halves and arrange them in the baking dish. At this point I also added a little bit more bread crumbs so it would crisp up in the oven.
6. Bake the zucchini boats on the center oven rack for 20-25 minutes, until heated through.
Absolutely Delicious!!!
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