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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