A zucchini that escaped, hiding under foliage in order to grow huge. Stuff it. With what? What about a cheese stuffing? Something light and summery for the last days of summer. Light cheese. Maybe egg too. Below is what I used, but other combinations of cheese and herbs would work just as well.
1 large zucchini, halved lengthwise
1-2 tbsp chopped onion
1/3 cup (100 g) cream cheese
1/3 cup (100 g) ricotta or cottage cheese
1 cup breadcrumbs
1 large egg, beaten
fresh or dried herbs
turmeric, garlic (options for taste)
cheddar cheese, grated
Recipe for stuffed zucchini
Take seedy parts out of the zucchini pulp and discard. Chop up the rest of it.
A lot of water will come out of the zucchini. Drain it and put in a bowl.
Add 1/3 cup each cream cheese and ricotta to zucchini-egg mixture. Blend with a fork.
You can use any kind of hard or soft cheese, alone or in combination. I thought the cream cheese and ricotta I had on hand would make a light, almost fluffy filling, and it did.
Put a bit of olive oil on zucchini boats and fill with mixture. I added cherry tomatoes on top and grated cheddar cheese over them.
My husband said the zucchini stuffing on its own would make a great casserole. Its texture is almost like a soufflé. So if I try that, I’d scrape out the whole inside of the zucchini. Then, his suggestion, put the mixture in ramekins for individual servings. If you want to stick with stuffed zucchini boats, but heartier ones, you can use a thick pasta sauce. Here is how I make those. And you can buy zucchini corers! (See Paderno’s below) Who knew?