Saturday, August 14, 2010

As Requested....Stuffed Zucchini

So I have a fabulous garden this year! I have already written a couple of posts about it, so you all know what I'm talking about! Between my landlady and myself we check on the garden every other day to pick what is ripe and make sure that we don't end up with the world's largest squash. Well...somehow we missed a zucchini...for a long time and ended up with a 16 inch long boat! What does one do with a 16 in long zucchini? Stuff it! I used an online recipe for rice stuffing and added some of my own flavors to feel free to be creative! I was thinking of adding some chevre to it next time! Here's how I made some tasty stuffed squash!

Stuffed Zucchini

1- 16 inch long zucchini (or you could do several regular size zucchini), cut in half with seeds removed

4 c. cooked brown rice
4 slices of bacon, cooked and crumbled
1 medium onion, diced
1/2 c. sun-dried tomatoes, dry packed, julienne style
1- 15oz. can mushrooms with juice (do not drain!)
2 tsp. chopped fresh thyme
2 tbsp. chopped fresh parsley
1 bay leaf
salt & pepper to taste

Cook your bacon. Remove the bacon to drain and cook onions in the bacon fat until translucent. Add the fresh herbs and bay leaf and stir for 1 minute. Turn off the heat. Add the entire can of mushrooms (I used the sliced ones), sun-dried tomatoes and crumbled bacon. Stir.
In a large bowl, combine the rice and bacon mixture. Salt and pepper to taste. Make sure the rice is moist! Add water or chicken broth if it's too dry.
Heat the oven to 350 or 375 depending on the size of your squash. Place the zucchini on a foil covered baking sheet. Sprinkle with salt & pepper and a little bit of olive oil. Spoon the stuffing into the hollow of the squash until a nice mound forms. Cover with foil and bake for 20min. Remove foil and continue baking until squash is soft, 20-30min more.

Serves 6-8

If you are in need of zucchini and live in the Bay Area...give me a call!!!!

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