I don’t know what the zucchini look like in the rest of the country right now, but here in the Colorado Front Range they are enormous! My friend gave me two of hers and this one, above, was about 6 inches wide by about 16 inches long! I can only guess that they are so big this year because of all the rain we’ve had.
I’ve been meaning to make Stuffed Red Peppers again, but then the other day someone said his wife made stuffed zucchini by cutting the zucchini in half and scooping out the seeds. I don’t know why this never occurred to me before. Perhaps because I never knew zucchini’s could grow so large
So today I made Stuffed Zucchini, vegetarian style, and my mouth was very happy. My husband, Andy, said they were good, “but they just tasted vegetarian.” haha! He would be very happy if I put meat in everything. Well, you can’t always thrill everyone with one recipe, right? That’s why God invented potlucks! haha!
1 medium sized onion, chopped
4 stalks of celery, chopped
1 cup chopped carrots
When they are tender, season them lightly.
Add sauteed veggies to a bowl with:
2 cups white beans (or cooked ground beef)
4 slices of chopped gluten-free toast
1.5 cups of Creamy Ranch Salad Dressing, but use half as much dill as what’s called for in the dressing
Clean zucchini. Trim ends slightly so you have a level end to stand the zucchini upright and cut it in half lengthwise. Scoop out the seeds. Lay it cut side up in a lightly greased baking dish. Season with Herbamare, cover and bake by itself at 425 for 20 minutes.
Turn the oven down to 350.
Drain the water which has come out of the zucchini (I used an absorbent kitchen towel).
Fill your zucchini with the stuffing, piling it high.
Cover and bake for 20 minutes.
Remove the cover and bake for another 10 to 20 minutes, depending on the thickness of your zucchini.