• 8/8 Nat Zucchini Day - 3

    From Dave Drum@1:18/200 to All on Sat Aug 6 05:50:04 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage Stuffed Zucchini
    Categories: Squash, Pork, Vegetables, Herbs, Breads
    Yield: 4 Servings

    2 tb Extra virgin olive oil
    1/2 lb Italian sausage; mild or hot
    1 lg Zucchini; 12" - 14" long
    +=OR=+
    4 md Zucchini
    1 c Chopped onion
    3 cl Garlic; fine chopped
    2 sl Bread; pulsed in blender or
    - food processor to make
    - fresh breadcrumbs (1 cup)
    2 md Tomatoes; chopped
    1/4 c Chopped fresh basil
    1/2 ts Dried oregano
    +=OR=+
    2 ts Chopped fresh oregano
    3/4 c Shredded Parmesan cheese
    1 lg Egg; lightly beaten
    3/4 ts Salt; less or more to taste
    1 ts Ground black pepper

    Set oven @ 375+|F/190+|C.

    COOK THE SAUSAGE: Heat 1 tablespoon of olive oil in a
    medium skillet on medium heat. Add the sausage, and
    gently cook until it is mostly (but not completely)
    cooked through.

    Stir frequently and break up the sausage into smaller
    pieces while it cooks. Remove to a large bowl and set
    aside.

    PREP THE ZUCCHINI: Cut the zucchini in half. Use a metal
    spoon to scoop out the insides of the zucchini, leaving
    the zucchini shell about 1/4" thick. Remove and discard
    any thick seeds from the insides you've scooped out.

    Chop up about a cup of the remaining zucchini flesh.
    (Whatever remains beyond a cup use for another purpose,
    discard, or compost.)

    COOK THE ONIONS & GARLIC: You should have 1 tablespoon
    of fat in the pan (rendered from the sausage). If not,
    add more olive oil so that you have at least a
    tablespoon of fat in the pan, and heat on medium-high
    heat. Add the onions and cook until softened. Add the
    garlic and cook 30 seconds more.

    Add the chopped zucchini and cook a minute or two more,
    remove from the skillet and add it to the bowl of
    sausage.

    MAKE THE STUFFING: Add the rest of the stuffing
    ingredients to the sausage and onions.

    STUFF THE ZUCCHINI & BAKE: Place the zucchini halves in
    a baking dish and add the stuffing. (At this point you
    can make ahead, cover with plastic wrap and refrigerate
    until ready to bake.) Add 1/4-inch of water to the
    bottom of the pan, which will help zucchini cook evenly
    and prevent the bottom of it from drying out too much in
    the oven.

    Bake at 375+|F/190+|C for 40 minutes. Let sit to cool
    briefly before serving.

    MAKE AHEAD: You can stuff the zucchini a day ahead of
    time and bake right before serving.

    Yield: Serves 4

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Indian bureaucracy is at least as famous as Indian food
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to All on Mon Aug 7 15:34:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pan-Seared Zucchini
    Categories: Squash, Vegetables, Chilies, Herbs
    Yield: 4 servings

    3 sm Zucchini (6" to 8" each)
    1 tb High-heat cooking oil
    Salt & black pepper
    1 1/2 tb Unsalted butter; more to
    - taste
    1 cl Garlic; peeled, smashed
    1 Fresh rosemary sprig
    +=OR=+
    1/4 ts Dried rosemary
    Coarse sea salt; to serve
    Lemon zest; to serve
    Red-pepper flakes; to serve

    Trim the zucchini lengthwise on two opposite sides to
    create flat edges. Discard the scraps and cut the
    zucchini in half lengthwise into two planks that are
    about 1/2" thick. (If you’re using larger zucchini, you
    may get three planks from each one.) Pat them dry with a
    paper towel, pressing gently but firmly on both sides to
    absorb any moisture.

    Heat a large (12") cast-iron or stainless-steel skillet
    over medium-high. Add the oil and heat until it’s almost
    smoking. Add the zucchini, spacing them evenly in the
    pan and pressing lightly with a spatula so that the
    planks make contact with the pan. Sprinkle the tops with
    salt and pepper, and cook for about 3 minutes, until the
    zucchini is nicely charred on the bottom. Lower the heat
    to medium, flip the zucchini, and season with salt and
    pepper again. Cook for 2 to 3 more minutes, until the
    bottom is charred.

    Turn the heat to low and add the butter, garlic and
    rosemary. Carefully tilt the pan, letting the garlic and
    rosemary cook in the butter for 30 seconds to 1 minute,
    until the butter has begun to brown. Spoon the butter
    over the zucchini, and cook for another minute, flipping
    them a few times to coat both sides with the butter.

    Transfer the zucchini to a serving platter, along with
    the garlic and rosemary, and spoon any butter that’s
    left in the pan on top. Top with coarse sea salt, lemon
    zest and red-pepper flakes, and serve hot.

    By: Lidey Heuck

    Yield: 3 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Dream big and your problems become small." -- Vishen Lakhiani
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)