Sunday, August 23, 2015

Stuffed giant zucchini

Remember that giant zucchini from our garden? It's history. Ken cut it into thick rings and hollowed them out by removing and discarding the seeds. Then he painted the rings with olive oil and roasted them until they were just about done.
 
Pre-roasted squash rings being stuffed with taco-seasoned ground turkey.

We made a taco-style stuffing with ground turkey and Mexican spices, stuffed the squash with it, then sprinkled on some grated cheese. One of the rings was sacrificed to be peeled and chopped into the stuffing. The filled rings cooked some more in the oven until the cheese melted. We served them with some freshly-made tomato salsa (toms from the garden, of course!).

Finished stuffed squash with melted cheese.

Thanks to Ksam for the inspiration! The original recipe (here's Ksam's link to the recipe) used smaller zukes and stuffed them as boats, and it was also a low-calorie, healthy recipe. I'm not sure how low-calorie our version is, but it sure tasted great. The skin of the gargantuan zucchini is tough, but it peeled off verily easily at serving time. With normal-sized squash we would eat the skin.

7 comments:

  1. Love stuffed zucchini. I usually stuff it with, well, stuffing (with a bit of sausage added)... we'll have to give this a go.

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  2. That was a great idea to cut them into rounds instead!

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  3. Delicious!
    And very similar to something my mum used to cook when we were children, using my dad's home grown marrows.
    Having looked at the recipe link you gave I fancy having a go at the stuffed courgette version.

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  4. Very nice. How long did it take to roast the naked rings, Walt?

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  5. jaqueline, it's a great way to use zukes.

    ksam, I think it works better for the ones that get too big. but you have to be careful because there's no bottom!

    jean, it was really tasty, especially if you like the Mexican flavors.

    judy, probably 20 or 30 mins at 350ºF, brushed with oil.

    michael, and yummy! It's a banner year for zucchini. We're eating them with nearly every meal.

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  6. What a great idea! Looks and sounds delicious.

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