Recipe: Monster Zucchini
Categories: Veggies, Grill, 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 out the 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 some tomato 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 but still 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 for about 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 beautifully and 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 that cookout.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 concocting something for a GIANT of a zucchini.<G> The joke turned out to be a fun meal. LOU
LOU DUNCAN (WXNN73A)
Posted to MM-Recipes Digest by Starcademy@aol.com on Sep 2, 1999
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