The local produce is slowly dwindling, the fresh tomatoes are getting a bit smaller, and summer is nearing an end. Here’s a filling dish that will satisfy both the meat lover and the veggie lover in all of us. I don’t measure, so if this frustrates you, best you wander over to Google and search for “stuffed zucchini” recipes.
Grab whatever’s left in your garden or vegie bin that’s big enough to stuff. I used one fresh zucchini, one yellow squash, one red pepper and two small tomatoes. This feeds 3-4 people. Or in my case, me and one very hungry hubs.
Saute some garlic and chopped onion in a spoonful of olive oil in large pan. Add lean ground beef and mix in a little ground Italian sausage – hot or mild, whatever floats your boat. Then add a squirt of catchup, dash of Worcestershire and plop of mustard. I threw in a dash of Sarachi hot sauce for a kick. Add about 1/4 cup of parmesan cheese. Let simmer on low.
Meanwhile, boil a pot of water, and toss in your whole veggies. When water comes back to a boil, simmer veggies for about 6-9 minutes.
Remove vegies from water, let cool, then cut in half lengthwise and carefully scrape vegie “meat” into the meat/sausage mixture. Cut tops off tomatoes, and scrape insides into pan also. Mix all this together with a fork, pressing to chop any big chunks of vegies.
Serve all with a side dish of rice – I had some jasmine and whole grain rice left over – a nice salad with vinaigrette and some fresh whole strawberries dipped in sugar.