What do you get when you ignore your garden for a few days?
I tend to pick zucchini once they reach about 6 inches long for their consistent texture, but when we returned from our long weekend in Estes, there was one zuke well beyond its tender youth. (Oh man, can I relate.) This one could be seen from the office window, mocking me for my neglect.
From what I can gather, I’m not the only one with larger than life zucchini on the counter—as soon as I posted a photo of our Italian-Style Stuffed Zucchini on Facebook, friends confessed their own zucchini dilemma. It’s one of those vegetables that gets out of hand quickly, as it’s passed along to friends, neighbors, and co-workers at every opportunity. Just about everyone with a garden makes the naive miscalculation about the number of zucchini to plant. Been there. Once.
So what do you do when you find yourself with a squash the size of your arm? You thank your lucky stars and stuff that puppy, that’s what! Then you pass along the recipe to your friends because you know it’s the time of year they’re likely to end up with one too.
Besides, eating well is the best revenge … or something like that.
So this recipe is for all my friends harvesting a little later than you intended and for all my other friends on the receiving end of your harvest. Italian-Style Stuffed Zucchini almost tastes like pizza, my husband said, but it is certainly his favorite way to eat squash. The zucchini is overflowing with savory vegetables and classic Italian flavors of Kalamata olives, fennel sweetened sausage, and fresh basil. There is just enough cheese to hold it all together atop the crisp-tender squash for a meal everyone will savor.
As you can see in the photo, we enjoyed this as a one-dish meal, but you can add bread and a fruit salad to stretch the servings—leftovers warm up beautifully. As you can imagine, the stuffing ingredients are easy to customize, include the flavors you like best and enjoy!
Shared on the following Blog Hops:
Real Food Forager Fat Tuesday