- Serves: 4 – 6
- Preparation Time: 15 minutes
- Total Cooking time: 35-45 minutes
This was my favorite method in my mom’s vast arsenal of ways to utilize what may be the plague of most gardeners-that being the lone rogue zucchini squash that somehow always escapes notice and harvesting until it has attained mammoth proportions, oftentimes looking more like one of those clubs you see depicted in the gnarled hands of some menacing troll. While not as tender as the smaller squash that get picked first these can still be quite useful and with just a few additional ingredients, yield delicious and hearty results on the dinner table. Try this recipe today or on the next garden behemoth you find lurking in the squash patch.
|1||large||zucchini squash (15-18″ range)|
|1||lb||lean ground beef|
|15||oz||can Ro-tel brand diced tomatoes with chilies|
|1-1/2||cups||cups bread crumbs|
|1-1/2||cups||medium sharp cheddar cheese, shredded|
|1||cup||yellow onion chopped finely|
|few||sprigs||each fresh basil, oregano, and garden sage chopped fine|
|salt and pepper to taste|
Split the zucchini in half lengthwise and scoop out the seeds and flesh to about ½” thickness, leaving “boats” reserving the flesh and seeds in a large bowl. Next, chop the seeds and squash pulp up coarsely then add in the ground beef, diced tomatoes, bread crumbs, eggs and 1 cup of the cheddar cheese. Mix ingredients together well then add in the garlic, onions, chopped herbs and salt and pepper. Spoon the mixture back into the squash “boats” mounding slightly. Top with the remaining cheese and a light sprinkling of additional bread crumbs. Place the stuffed squash onto a large cookie sheet and place into a preheated 350 degree oven and bake 35-45 minutes or until the stuffing is cooked thru and the squash shell is tender. To serve, cut the squash into 3-4″ sections and serve hot with a tossed green salad and some garlic bread.