Elegant Stuffed Zucchini

Italian Side Recipes

8 small zucchini 2 finely chopped garlic cloves 1/2 tsp. oregano 2 slices of bread, torn apart 1/4 c. milk. 1/4 c. olive oil 1 lb. ground beef or loose Italian sausage 1/2 tsp. anise dash garlic salt 1 egg 2 tsp. salt 2 Tbsp. chopped parsley

Wash zucchini, cut off ends. Seed with an apple corer. Soak bread in milk until wet through, then squeeze out excess. Mix meat, egg, garlic salt, oregano, anise, and soaked bread. With a pastry bag and plain tube (or you can use a ziplock bag with a corner cut off) pipe meat mixture into zucchini from both ends. Saute chopped garlic in olive oil, add filled zucchini and saute over high heat until lightly browned. Transfer to a shallow baking dish, pouring the olive oil and garlic remaining in the skillet over the top. Bake at 325 F for 20 min. Garnish with chopped parsley before serving. Editor’s note: Another variation on stuffed zucchini to deal with the late summer zucchini glut. Try it with yellow summer squash for a variation. From Ginny’s archive. For a similar, somewhat easier recipe, try Submitted by Gretchen Grant
Contributed on: Tuesday August 30th, 2005 and modified on Tuesday March 21st, 2006