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Mary Ann Esposito’s stuffed zucchini



Your zucchini got away from you and has ballooned into the size of watermelons or worse and is headed for the compost or the trash. Hold off! There is magic in those enormous squash.

How about an edible container supper using the hollowed out squash as the container? Now we are talking. To do this and surprise everyone, including yourself, cut the big boys lengthwise in half and scoop out the pulp leaving a half inch thick wall. Set the pulp aside. Place the hollowed out halves in a greased casserole dish cut side down and cover with foil. Bake at 350 degrees for 30 minutes or longer, until a knife easily pierces the skin.

Remove from oven and turn the halves cut side up and leave them in the casserole dish. While they are baking, chop the zucchini pulp and cook it with a coarsely chopped onion in a little olive oil in a sauce pan. Season with salt, pepper and oregano and a little hot red pepper if you like. Add cooked rice, pasta or grains, chopped tomato and grated cheese (whatever you have will work for the filling) and mix with the pulp. (BTW, there are endless fillings like meatloaf, sausage, ham and even seafood)

.Stuff the halves with the filling. Return the casserole dish to the oven covered and cook an additional 10 minutes, Uncover and cook 5 minutes longer. Drizzle with olive oil and grated cheese before serving. Cut crosswise to serve. Big taste from big squash!



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