Billy wrote:

Stuffed Zucchini

1 lg. Zucchini
1 - 1/2 cups soft bread crumbs
3/4 cup grated cheddar cheese
1/4 cup minced onions
2 tbsp. minced parsley
1 1/4 tsp. salt
2 Italian sausages removed from casings

Wash zucchini and cut off ends. Boil until tender in water with 1
tsp. salt(5-7 min. more if very large), cut in half, and remove the
centers with a spoon. Preheat oven to 350 degrees. Chop zucchini
centers and mix
with loose sausage, bread crumbs, 1/2 cup cheddar cheese, minced
onions, parsley, salt, and pepper. Pile mixture into zucchini
shells, dot with butter, and sprinkle with remaining 1/4 cup cheddar
cheese. Bake for 30 minutes or until golden brown.

***

I like to serve with tomato (spaghetti) sauce, and brown rice.

A little tool that is useful is a zucchini corer. This will allow you to
core medium-small zucchinis which can then be stuffed and baked although I
see no need to cook them before coring or stuffing.

You make it yourself. You need about 25cm (10in) of 12mm (1/2 in) straight
copper tube such as used by plumbers for water services, non-annealed is
better than annealed if you have a choice. Cut one end at an angle and
sharpen the edge with a flat file, smooth the sharp edge off the other end.
A rat's tail file may be useful to take off the internal burr that cutting
sometimes leaves. Polish with steel wool and wash.

You hold the blunt end and push the sharp end up the middle of the marrow
and then flick the contents at the person who is standing looking over your
shoulder wondering what this organic-looking tool is for.


David