I love stuffed zucchini and usually make it a few times during the summer season. Here in Florida we get several harvests of zucchini including these grown by the Barefoot Farmer. When making this dish choose specimens that are s straight as possible which makes it easier to fit then into trays. These are not vegetarian as they contain bacon, however it can easily be adapted for use without bacon…and it’s just as good, seriously….I am not kidding!
- 3 large 10 inch blemish free zucchini
- 1 lb of bacon, diced
- 3 tbs extra virgin olive oil
- 1 large onion, diced
- 6 cloves of garlic minced
- 1 bell pepper, diced
- 2 plum tomatoes, diced
- inside of the zucchini, diced
- 1 tsp Harvest Eating Northern Italian
- kosher salt and pepper
- 6 tbs parmesan cheese, for stuffing and the topping
- In a large steamer add zucchini steam until a knife easily pierces flesh, but be forewarned, if you let them steam to much they will be very difficult to work with, roughly 15-18 minutes of steam time.
- Remove and add to ice water bath, after a few minute slice them in half and use a spoon to remove the insides while preserving the structure….be careful….DO NOT BREAK THE RIM.
- In a large skillet of medium, high heat add bacon, fry stirring often until lit starts to brown and get crisp.
- Add the rest of the vegetables (except zucchini) and cook for 15 minutes or until all veg gets some nice action in the pan…a bit brown but not dark. Add 3 tbs parmesan cheese and zucchini, cook another 10 minutes until the contents of the pan are not runny….should be rather firm.
- Be careful not to burn the stuffing, needs to be without too much liquid, but not burned!!!!!!
- Greases a sheet tray, lasagna pan or similar, add empty zucchini. Pat them dry inside then season with salt and pepper.
- Stuff with stuffing, top with remaining cheese, back at 350 for 45 minutes or until starting to brown.
This will give you an idea of the consistency of the stuffing….it’s a balance between too wet…and too dry…