Monster Zucchini

INGREDIENTS

INSTRUCTIONS

I was once given (as a joke) a MONSTROUS zucchini from a friend's garden.
It had been overlooked when they were picking and it's size combined with
it's funny shape was a source of amusement. So they gave it to me to see
what I could do with it.
I was able to make it lie steady and flat on one side. I sliced off
(lengthwise) about 1/3 of the top. I cleaned out as much as I could of the
"lid" but still left it so it would make a good cover. Then I cleaned out
the inside of the zucchini so I could cut it up in @ 1" (or smaller)
chunks--same with the contents of the lid. I rubbed olive oil on the inside
of the squash.
I then made a stuffing with ground lamb, oregano, basil, marjarom, mint
leaves, salt, pepper, lemon juice, onion (fine diced) and garlic. All of
this was sauteed together and then I added the zucchini to it and some
tomato concasse When it was all cooked and well blended, and checked for
seasonings--I added some of my homemade herbed croutons and stirred that
into the mix with just enough chix broth so the stuffing was moist but
still had a fluffy body.
I the lid on the zucchini after stuffing it with this mix and wrapped it
in heavy duty aluminum foil. I put it on the gas grill and cooked it for
about 20 minutes if I recall correctly--the other foods were ready and we
all had quite a feast. That dang zucchini was scrumptious--it wasn't woody
or overly ripe and it served a whole lot of people. It cooked beautifully
and the seasonings made the whole thing a cookout HIT. The thing was just
about as long as the grill, but was a little curved on one end or it might
not have fit. It was comical to look at--but it disappeared fast at that
cookout.My friends always saved the BIG ones for me!!
I don't have exact measurements, because a lot of my cooking goes by what
looks, smells, feels and tastes right-- especially when concocting
something for a GIANT of a zucchini.<G> The joke turned out to be a fun
meal.  LOU
LOU DUNCAN    (WXNN73A)
Posted to MM-Recipes Digest  by Starcademy@aol.com on Sep 2, 1999

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