Harvest’s End

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.

Throw in a handful of crushed saltine crackers and one beaten egg into meat mixture.  Stir, simmer for just a minute, then remove from heat.

Stuff vegetables with meat mixture and lay in baking pan.  No need to spray or oil pan. Toss a little more parmesan cheese on top, and bake at 350 degrees for about 30 minutes.

With tongs, toss a nice flatbread directly on stove top, turning quickly to prevent burning.

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.


Filed under Recipes/Food

2 responses to “Harvest’s End

  1. modown

    Love those throw together meals with leftovers. We always used to call them “refrigerator dinners.”


  2. Marjorie Schalles

    Are you sure you are not from the Yiddish side of the family? Oy! Delicious! Such measuring!


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