Tyrus Posted July 9, 2019 Report Share Posted July 9, 2019 Fresh from the garden, 3 med- lrg zucchini stuffed, drizzled with sauce and dumped on with cheese. Stuffing was a Pepperidge farms with Italian herbs, added 1 med shallot, 1 halve of red and orange sweet pepper , 1 clove garlic, stick of celery, some basil, chive, or green onion top and whats in arms reach you like, all diced and sauteed down. Add chicken broth to boil and add stuffing to mix, let sit. Fry up Italian sweet sausage, dice and add to mix. Scoop out boats and cook on KK at 350 top shelf to desired tenderness, 45 min, has a little crisp still present. Add sauce to top, close and let sit a couple then add parm mozzer mix cheese. I used apple to smoke, on top naked. Great as a main course or sliced for hors de hourves. Some sour cream might work to garnish however, I didn't try. Inspired by a fried provolone breakfeast seen recently. Pennsylvania beer. Tasty 4 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 10, 2019 Report Share Posted July 10, 2019 This is indeed zucchini season. Remember to roll up your car windows at church! Our favorite indoor version, from Italian Regional Cooking by Ada Boni, the remainder pile cookbook many of us of learned from back in the day (we make boats also, rather than tubes): 1 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 10, 2019 Author Report Share Posted July 10, 2019 Thanks Syzygies, but I believe all of those parts were there in one form or another except, the eggs. I'll remember em the next time but, it all stayed together well. Summertime...live it, love it, kiss it,.. for it will soon be gone 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 10, 2019 Report Share Posted July 10, 2019 14 hours ago, Syzygies said: This is indeed zucchini season. Remember to roll up your car windows at church! Quote Link to comment Share on other sites More sharing options...
