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Sunday, August 9, 2015

Stuffed Zucchini

I don’t know about you, but every now and then I get fed up with cooking the same thing over and over again. I want something new, something I’ve never eaten before.

As such I subscribed to “Daily Recipes” and every day I get something new emailed to me. Most of the time I delete these messages, because a) the recipe doesn’t appeal to me, b) there are far too many ingredients, c) it’s a meat I don’t eat.

Mention deer, duck, goose, rabbit, crab, lobster, etc. to me and I’ve lost interest within seconds.

Last Thursday, that changed. I noticed a recipe for “Stuffed Zucchini”. Hello, that sounded interesting. Since I had zucchini in the fridge I decided to give it a go.

I had all the ingredients except for spaghetti sauce. So Dieter was sent to the grocery store while I busied myself with the preparation of the zucchini and the potatoes.

An hour or so later the zucchini was ready and … well, for starters the dish didn’t look like it did in the picture.

What it was supposed to look like

What it really looekd like

Dieter came to take a look and asked if he should call 911. Just in case …

Hoping for the best I dished up and … yack, this was awful. The zucchini and the sauce tasted fine, but the mince tasted like slimy cardboard.

Right away I knew what the problem was … a cup of bread crumbs was way too much. A tablespoon would have been sufficient.

In case you want to try the ingredients were:
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

The preparation read as follows:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.

3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Just remember, if you’re considering preparing this dish, replace a cup of bread crumbs with a tablespoon of crumbs. To give the mince added texture, add an egg. 

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