Zucchini season, and the bounty keeps rolling in. We do not have any squash plants in our garden patch, but there is an abundance at the farmers market and from our neighbors. It is a common situation. Many folks this time of year are experiencing zucchini burn-out. Squash blossoms are delicious, but they require immediate attention to maintain their freshness. Sautéed squash begins to get a bit boring, and so the search of the web and a shelf of cookbooks begins. Deborah Madison, the Santa Fe-based vegetarian cookbook author has numerous suggestions in her collections. I especially recommend her Vegetarian Cooking for Everyone (Broadway Books, New York) and The Savory Way (Broadway Books, New York) for all sorts of suggestions.
One of my favorite ways to cook zucchini is to grate it with a box grater, sauté it along with some scallions and sliced mushrooms in olive oil, drain any excess oil, stir in some sour cream and fresh lemon juice, and serve. So simple that no recipe is needed
Today, though, I am going to write about stuffed zucchini. The first time I ever had a stuffed squash was years ago at the home of a colleague from Greece who stuffed the tender fruits with feta, Cheddar cheese and bread crumbs. This version is a little more complicated but still not difficult.
- 3 firm, medium zucchini (make certain they are not too big)
- 2 tablespoons olive oil
- ½ yellow onion, chopped
- 4 medium crimini mushrooms, washed and chopped
- ½ pound bulk breakfast sausage (mild or hot, your preference)
- 4 ounces cream cheese, softened
- ½ cup almond flour (use all-purpose flour if you prefer)
- 1 egg, beaten slightly
- 3 medium tomatoes, sliced thinly (or enough to cover the zucchini)
- ½ pound Swiss cheese, grated
- cooking spray
- Slice the zucchini lengthwise. With a grapefruit spoon or sharp paring knife, hollow out the squash with about ¼ inch of a rim remaining. Try not to pierce the skin of the squash.
- In a medium sauté pan, heat the olive oil over a medium flame. Add the chopped onions and cook until they are translucent but not browned. Stir in the chopped mushrooms, and cook until they give up their liquid and the liquid has evaporated.
- Add the sausage, breaking it up with a cooking spoon so that it is completely crumbled.
- Adjust the seasoning with salt and pepper.
- Transfer the mixture to a bowl, and while it is still warm, stir in the cream cheese so it is completely incorporated. Stir in the almond flour and egg. Set aside until you are ready to stuff the zucchini.
- Choose a baking pan that is large enough to hold all of the squash, or use two dishes, and spray generously with baking spray.
- Arrange the zucchini in the pan, and spray them lightly with baking spray.
- Fill the hollowed-out zucchini with the sausage mixture.
- Top with tomato slices seasoned with more salt and pepper, and cover with the grated Swiss cheese.
- Dot with butter, and bake in the middle of an oven pre-heated to 350° F for 30 minutes or until the cheese is completely melted and the zucchini is tender.
- Serve immediately.