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I had a blast from the past! And my wife tasted a brand new dish!
Baked Stuffed Zucchini!
Doesn't sound so important to you, but you can't get that here! EVER!
When you are lucky enough to find zucchini in Japan, they are the size of small carrots and cost about $3 USD each. Usually chopped up and put in soups or made into pasta toppings.
But we stumbled into a farm stand on our motorcycle ride Saturday that was selling US sized zucchs, yellow squash, butternut squash, pattapan squash, etc., and we filled the saddlebags!
Last night for dinner I made the Baked Stuffed Zucchini. I added some fresh Rosemary and fresh oregano and basil to the recipe. We made a simple garlic bread to go along side.
BAKED STUFFED ZUCCHINI SQUASH
4 lg. zucchini squash
3/4 tsp. salt
1 lg. can Italian tomatoes
3 oz. tomato paste
1 egg, slightly beaten
1/2 c. bread crumbs
1/2 c. chopped onion
Fresh ground pepper
1 tbsp. vegetable oil
3/4 lb. ground beef
1 tsp. dry oregano
1 tsp. dry basil
1/2 tsp fresh Rosemary
2 clove mashed garlic
1/2 c. sliced onion
1/2 c. grated Parmesan cheese
Warm squash, remove and discard ends. Cut thin slice lengthwise from top of squash. Scoop out seeds, leaving shell 1/8" to 1/4" thick. Cook squash in boiling salted water 5 minutes. Drain well upside down. Combine tomatoes and tomato paste in bowl; break up tomatoes. Mix 3 tablespoons of tomato mixture, egg and bread crumbs. Saute chopped onion and pepper in oil in skillet for 3 minutes. Add ground beef; cook until brown. Add salt and bread crumb mixture to ground beef mixture. Fill squash with mixture. Place in greased 2 quart casserole.
Heat oven to 350 degrees. Combine remaining tomato mixture, oregano, basil, garlic and sliced onion. Pour over and around zucchini. Top with a few leaves of fresh oregano, basil, and Rosemary. Sprinkle Parmesan cheese. Cover with foil and bake for 30 minutes; uncover and bake for 10 minutes.
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