El Zucchini Grande

By
Real Estate Agent

We lived on Queen Anne hill in Seattle for about ten years. Our next door neighbor's home sat on a large lot with plenty of room for gardening. During the growing season they always had more than they could use so they shared with their neighbors. On more than one occasion part of the harvest included the 'giant zucchini'. You know, the ones that have been hidden from view until they reach the size of a bowling pin. 

Because of their size these guys can be a bit woody and need to be cooked and served creatively. I developed several recipes that I could use when these fat boys arrived on my doorstep uninvited. 

I was visiting my local fruit and vegetable stand last weekend and spotted one of these big boys amongst the others on display. I thought it was time to try one of my recipes and reminisce on my old Queen Anne days.

First, I slice it in half lengthwise and remove the core. This time I cooked a garlic sausage with some onion, added the zucchini core with some additional spices and chopped tomatoes and mixed it all together. Add a little red wine and reduce. I put this mixture back into the hollowed out Zucchini and topped it all with a bit of marinara sauce, parmesan and pecorino cheese. Baked it at 350 for about 30 minutes. Simply delicioso.

Comments (1)

Mike Reyman
eXp Realty - Media, PA
Delaware County Real Estate

Greg,  It sounds delicious!  For me, marrying into an Italian family certainly has had it's advantages.  One of which was getting the "gagutz" (these enourmous squash) when "the uncle" would stop by.  My wife and I didn't know what to do with these things!  I wasn't sure whether I was supposed to eat them or club  someone over the head with it (I guess I could then eat the murder weapon).  Anyway, your mention of these brought back some laughs between my wife and I and appreciate the post!

 

 

Feb 15, 2011 04:46 AM