What do you do with baseball-bat sized zucchini? Why stuff it of course!
First, cut off the ends and discard them. I like to keep a plastic grocery bag handy. I hang it from a drawer handle and throw my scraps in there. It's not a Rachel Ray bowl but it is recycling and saving time!
Next, you cut it in half and scoop out the seeds with a spoon.
Scoop out enough to put the filling in. I did not cut the bottom to make it flat this time but I think that I will do so next time for ease of cooking.
Now take some tomato sauce and lightly cover the bottom of each zucchini.
Now, onto the filling! In a mixing bowl, put 1 lb. of ricotta cheese, fresh basil from you garden (more garden goodness!), garlic powder, and an egg and mix it together. Once that is mushed together....
Add 1/2 lb. of mozzarella cheese (shredded), and a 1/4 lb. of parmesan cheese. Mix together.
Now fill those caverns with your cheesy goodness! I went a little overboard and some of the cheese melted into my pan. It worked out though, I simple scooped it up and placed it on top of the zucchini. I don't think I put the full amount of mozzarella in (it really keeps it together) and I think that will help. Or perhaps a second egg....experimentation is in order :)
I had enough filling for two zucchinis. I think perhaps even a third, smaller one if I spaced it out correctly. To top these babies off I put a little more sauce and some seasoned crushed Rice Krispies as bread crumbs. The crushed cereal is a great source of b vitamins and it is gluten free. Yay me!
Cook for about 35-40 minutes at 350.
Smacznego!