I have been in possession of a large zucchini my parents gave me from their garden since Labor Day (about a month and a half ago). It was about two feet long and has been ripening on our kitchen counter since then.
|The partially visible beautiful zucchini is the subject of to-day's recipe|
I found this recipe at theKitchn.com and I am duly thankful.
1 large zucchini counter-ripened from Labor Day until Columbus Day
2 tbs extra virgin olive oil
2 cups boiling water
salt/pepper to taste
1 lb ground sausage
8 oz sliced mushrooms
2 tbs fresh garden sage
1 medium onion diced
3 or 4 cloves of garlic minced
1 cup grated Parmesan cheese
Preheat the oven to 375°.
Slice the zuc lengthwise and scrape out the seeds, leaving stuffable canoes with about a half inch of meat left.
Coat each half with the EVOO and season with a pinch of salt and pepper. Set these in your baking dish and add a half inch of boiling water to the dish. Cover with foil and bake for about 10 minutes.
Remove boats from water and set aside. Drain the water from your baking dish.
In the sausage grease, cook the onions, mushrooms, sage, and garlic until the onions are soft and golden brown.
Add the mixture to the bowl with the sausage, add the egg and about half of the grated cheese and mix well.
Oil up the dingys and set back in the baking dish and fill with the stuffing mix.
Cover with foil and bake for 35 minutes. At some point during these 35 minutes, the /garlic/sage/sausage smell will permeate your home and you will need a bib for the drool.
Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10-15 minutes, or until the top is brown and bubbly.
Serve with a tall cool beverage and don't forget to share.