Super Squash
I do my best to stay on top of my garden in the summer. But sometimes it gets ahead of me.
Last week, I discovered my biggest zucchini of 2009—at least so far—hiding in a corner under some equally large zucchini leaves. My wife could hear me laughing as a I waded through my densely planted vines to fetch it.
This thing weigh 5 pounds, 5 ounces. It’s 17 inches long and 15 inches around at the widest part.
My first thought was to make stuffed zucchini. As much I wanted to see this behemoth come out of the oven bulging with stuffing, I chickened out for fear that a zucchini that large would be too bitter to eat.
Instead I took some other modestly large zucchinis, about 1 pound each, and stuffed them with a lamb filling.
Here’s how I did it. It’s not an exact recipe, so feel free to improvise with different herbs, vegetables, meat or cheese.
Heat oven to 400 degrees. Take two large zucchinis, about 1 pound each. Trim ends and cut each in half lengthwise. Scoop out interior pulp of the four halves, leaving a half inch border on the sides and bottoms. Reserve the pulp.
Lightly grease a baking sheet and the zucchini. Sprinkle with salt and pepper and bake 30 minutes, until almost tender.
Meanwhile, saute 1 chopped onion in 2 teaspoons butter. Finely chop the zucchini pulp and add that to pan. Cook, stirring until tender.
Place onion mixture in a bowl with 1 pound ground lamb, salt to taste (1/2 to 1 teaspoon), plenty of black pepper, 1 beaten egg and 2 tablespoons chopped herbs. I used a combo of tarragon, thyme, rosemary and parsley. Mix gently but thoroughly. Hands are good for this.
Stuff the zucchini, and divide about 1/2 cup grated Romano or Parmesan cheese on top.
Return to the oven and bake about 30 minutes, or until the lamb is cooked through and the cheese is slightly browned.
