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Food Fun: Stuffed Zucchini
What do you do when you find you have massively sized zucchini? Large summer squash does best with long cooking.... and stuffing is a perfect way to enjoy them. In this case, I had leftover filling from the Mushroom Stuffed Portabellas that I needed to use so I cooked up some mild Italian sausage to add into the wild mushroom filling
Stuffed Zucchini:
1 large zucchini
1 pound mild Italian sausage
1/2 pound wild mushrooms
1 T Balsamic Vinegar
5 garlic cloves, minced
3/4 cup fresh corn kernel
2 t chopped fresh oregano
2 t chopped fresh thyme
3 oz whipping cream
1 c Italian blend soft cheeses
After cutting the zuke in half and scooping out the seeds, drizzle with olive oil and sprinkle with salt and pepper. Place in a baking dish and add enough boiling water to reach up 1/2" in the baker, then cover with foil. Bake in a preheated 375 Degree oven for about 15 minutes or until just done. Take out of the pan and let the sliced zukes cool enough to handle. Empty the pan, dry it, and add a little olive oil.
Meanwhile, heat up a little oil in a skillet and cook mushrooms until soft, about 5 minutes, set aside. With the pan still hot, thoroughly cook the sausage. Return mushrooms to pan, along with garlic and herbs. Add cream and a handful of cheese into pan and thoroughly mix until well blended.
Stuff the zukes with the filling and pack it down well. Place in oiled baking dish and cover with foil. Bake 25-25 minutes. Remove the foil and sprinkie cheeses on top of the zukes, then place back in oven for another 10 minutes to melt the cheese.
Let rest 10 minutes before slicing to serve.
Stuffed Zucchini:
1 large zucchini
1 pound mild Italian sausage
1/2 pound wild mushrooms
1 T Balsamic Vinegar
5 garlic cloves, minced
3/4 cup fresh corn kernel
2 t chopped fresh oregano
2 t chopped fresh thyme
3 oz whipping cream
1 c Italian blend soft cheeses
After cutting the zuke in half and scooping out the seeds, drizzle with olive oil and sprinkle with salt and pepper. Place in a baking dish and add enough boiling water to reach up 1/2" in the baker, then cover with foil. Bake in a preheated 375 Degree oven for about 15 minutes or until just done. Take out of the pan and let the sliced zukes cool enough to handle. Empty the pan, dry it, and add a little olive oil.
Meanwhile, heat up a little oil in a skillet and cook mushrooms until soft, about 5 minutes, set aside. With the pan still hot, thoroughly cook the sausage. Return mushrooms to pan, along with garlic and herbs. Add cream and a handful of cheese into pan and thoroughly mix until well blended.
Stuff the zukes with the filling and pack it down well. Place in oiled baking dish and cover with foil. Bake 25-25 minutes. Remove the foil and sprinkie cheeses on top of the zukes, then place back in oven for another 10 minutes to melt the cheese.
Let rest 10 minutes before slicing to serve.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1278 x 1280px
File Size 310.6 kB
Listed in Folders
A Medieval cook would never see a zucchini because squashes originate in the New World. (Seriously, the first 'jack o'lanterns" were carved turnips!) That being said, if these exotic vegetables had been dropped off at a Medieval chef's kitchen, there's a few things he could do:
1) Boil it briefly in a flavored broth, then slice it up and arrange it neatly, broil them, then a drizzle of a sauce on top (likely a sweet-and-sour flavor profile).
2) Roast them, likely under the spitted meat so the meat juices would drip onto the zucchini like Sops.
(If someone introduced them to the idea of shredding the zucchini for making bread, they may or may not have done it, but that technique is not in their repertoire at that time.)
3) See if it's ferment-able (they would try anything alcoholic).
4) Roast them, split them, and then stuff them -- they look enough like trenchers that the idea would come naturally, but they are too bitter raw so would need to be cooked.
5) If anyone thought there was a medicinal value to them, they could either be candied or dried out and powdered for use in medicines. (Now, I know if you dry out squash and grind it to a powder you can make a credible gluten-free flour, so that could also become a viable option -- the native Americans would dry out what they couldn't use and save it. Not that Europeans historically ever paid attention to native's food traditions.)
6) Feed them to the livestock.
1) Boil it briefly in a flavored broth, then slice it up and arrange it neatly, broil them, then a drizzle of a sauce on top (likely a sweet-and-sour flavor profile).
2) Roast them, likely under the spitted meat so the meat juices would drip onto the zucchini like Sops.
(If someone introduced them to the idea of shredding the zucchini for making bread, they may or may not have done it, but that technique is not in their repertoire at that time.)
3) See if it's ferment-able (they would try anything alcoholic).
4) Roast them, split them, and then stuff them -- they look enough like trenchers that the idea would come naturally, but they are too bitter raw so would need to be cooked.
5) If anyone thought there was a medicinal value to them, they could either be candied or dried out and powdered for use in medicines. (Now, I know if you dry out squash and grind it to a powder you can make a credible gluten-free flour, so that could also become a viable option -- the native Americans would dry out what they couldn't use and save it. Not that Europeans historically ever paid attention to native's food traditions.)
6) Feed them to the livestock.
Wow! First of all, I really didn't know they were native to the New World. That's really cool to know!
Second, each of those sound fascinating.
I wonder, would they have tried to prepare them like an aubergine (considering how similar in texture they can be depending on the season)?
Second, each of those sound fascinating.
I wonder, would they have tried to prepare them like an aubergine (considering how similar in texture they can be depending on the season)?
PERFECT TIMING! A neighbor just dropped off a HUGE zucchini from their garden, and this wuff wasn't entirely sure what to make with it.
Was contemplating dicing it up with a tomato-based sauce and some meat, onions, etc., and letting it stew a bit to cook and tenderize. But this sounds like a WAY BETTER idea!
Looks like a really REALLY good combination of stuffing ingredients here!
Oh yeah, definitely going to be giving this a whirl!
Was contemplating dicing it up with a tomato-based sauce and some meat, onions, etc., and letting it stew a bit to cook and tenderize. But this sounds like a WAY BETTER idea!
Looks like a really REALLY good combination of stuffing ingredients here!
Oh yeah, definitely going to be giving this a whirl!
This looks lovely. I can't wait till Zucchini is back in season in Australia. I love stuffed zucchinin...this was mine - http://www.furaffinity.net/view/15124771/
*hugs*
*hugs*
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