Stuffed 8 ball zucchini

By GrammaGribble

Saw this awesome vege at the local farmer's market and what else could you do but stuff it?!?! Stuffing will work just as well in a regular zucchini.

Ingredients

• (I mostly eye-balled the ingredients in this, but I'll try to give close enough measurements!!!
• 1 8 ball zucchini, cored
• 1 clove garlic, minced
• 1 small shallot, chopped
• 1/4-1/2 C. EVOO
• 1 About 1 C. seasoned bread crumbs
• 2-3 plum tomatoes, seeded & diced
• 3 or 4 sprigs flat leaf (Italian) parsley
• 1 About 1 C. browned chopped meat (or use ground turkey or sausage)
• Grated Parmesan or Romano cheese
• Shredded mozzarella
• Water or chicken stock

Preparation

Step 1

1. Take cored zucchini & chop coarsely, set aside. Heat oil in large pan over medium high heat. Add garlic & shallots. Cook 2-3 minutes. Add tomatoes & chopped zucchini. Cook until zucchini starts to turn opaque, about 4-5 minutes (zucchini will soak up a good portion of the oil).

2. Add bread crumbs & mix until they are coated. Add water/stock to moisten mixture to a stuffing texture, mix well until all crumbs are moistened. Add parsley and grated cheese & mix. Add meat & stir until warm.

3. Stuff zucchini, filling entire cavity (there may be some stuffing left over, depending on the size of the zucchini). Put zucchini in shallow pan & add stock (or water) to bottom of pan to at least 1/2 inch. Bake in 425 oven for 25-30 minutes until zucchini is tender. Sprinkle top with grated mozzarella, put back in oven for 5 minutes. Take out of oven & let it rest for 5 minutes. Slice into portions & enjoy!!!