Stuffed Zucchini

We have a bunch of Zucchini growing in the garden this year, and it's all huge! A basket of it has been sitting the kitchen for the past few days just waiting to be used, and today I was finally inspired to try it out Italian style,

Introducing:

Stuffed Zucchini with Italian Meat Sauce and Mozzarella Cheese

Heat up your pan, and coat the bottom of it with a little Extra Virgin Olive Oil.

Mush two or three cloves of garlic with the flat of your knife and throw it around the oil until you get a nice smell of garlic floating around the kitchen. Just be careful not to burn the garlic. Burned garlic will turn you oil into a bitter mess, and we don't want that.

To your pan, add a 16 oz. package of mild ground Italian Sausage, and 16 oz. of regular ground beef. Dice up one green bell pepper and one white onion, and add to the meat.

Cook until the meat is brown, but don't over cook! You don't want the onions to disappear or get too too mushy or caramelized.

Now it's time to add your extra stuff.

To your taste, add some salt and pepper.

To your taste, add some garlic seasoning.

This picture below is my secret weapon to almost any savory dish:

Suzie Q's Santa Maria Style Seasoning.

I have to order it over the Internet because it's not sold in Oklahoma, so it's like gold to me.

Next add about a tablespoon of dried parsley flakes, and a tablespoon of dried basil.

About a teaspoon of Oregano.

Once you have all your seasonings incorporated into your meat mixture, it's time to add the tomatoes. Start with one large can of crushed tomatoes.

One medium sized can of tomato sauce.

Mix it all together, and then cook over medium heat for 2 to 3 hours until the sauce becomes thick and yummy and makes your house smell really really really really REALLY good.

Really.

And while you are letting that happen, throw in a smidgen of dried red pepper flakes.

Just to give it a little umph there it is!

While you are waiting for your sauce to thicken up, admire my sleeping cutie pie Chuweenie Dog Cowboy PePe Goodrick.

I love my little man!

After a few hours of simmering, it's time to start on the Zucchini.

With a spoon or melonballer, hollow out your Vegetables, making a nice cup.

Take your zucchini meat and add it to the sauce.

Below is about how your Zucchini cups should look. You can go a little thinner than what I did if you like, but not too much.

Just before you put your meat sauce in your cups, grade some fresh Parm into your pan.

About 1/4 cup I'd say.

Give it a good stir to melt the cheese and you are ready.

Fill your cups up a little less than half way with the meat sauce.

Layer some fresh Mozzarella Cheese on top of that.

Next pour in more sauce, all the way to the top. You want to cover everything up.

Notice the chunks of Zucchini? That's some good stuff right there!

These are the two cheeses I used to top the Stuffed Zucchini with.

I have decided that when I grow up, I want to marry a man who makes Pecorino Romano Cheese.

That stuff is da bomb!

Top your Stuffed Zucchini with a good amount of both cheeses.

You will not regret it if you do.

I always say in cooking:

Go big or Go home!

Don't be skimpy on your cheese with this dish.

Make sure your oven is pre-heated to 375, and cook for about 1/2 an hour to 45 minutes.

Just check after about 30 minutes of cooking for doneness, and to make sure your cheese isn't burning.

Now, you could eat it just like this, with the cheese topping all goldeny and good.

Or you could go big again and add some more fresh graded Romano Cheese.

And I'm all about going big....

Enjoy!!!