Mama's Stuffed Zucchini

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!