Every year I dutifully plant a few zucchini seeds in a sunny mound at my community garden plot. I water, weed, and wish for squash, but I usually get only lush leaves and a bounty of blossoms. While other gardeners are flinging oversized, unwanted zuccs onto the compost heap, I keep searching for some slender young squash among the wide, prickly greens. I’ve vowed to mind my plants carefully, never to let a homegrown vegetable go to waste. Yesterday after almost daily searching, I glimpsed a gigantic zucchini right in the middle of my leafy plant. I still can’t imagine how I missed it, but garden sprites are not to be outdone.
I was unwilling to let my handsome—though too large to sauté—squash go to waste. Not a fan of zucchini bread or muffins (in fruit-laced baked goods I much prefer pumpkin or banana), I set out to stuff the squash. First I rid it of as much excess water as possible, then whipped up a stuffing of aromatics and the grated flesh. With just a little cheese added, it’s a great vegetarian dish; it can be baked along with a chicken or a few loaves in the oven and is tasty either warm or at room temperature. It won’t freeze but, refrigerated, it will make enough to stretch out simple suppers for several days.
The following isn’t a recipe with measurements but, rather, a guideline. The process will work for any kind of summer squash.
Garlic, chili, fresh herbs
Cooked brown rice if available
Crumbled feta (optional)
Peel the zucchini; cut in half lengthwise, scoop out and discard seeds. Grate half of the squash and the end pieces of the other half on the large holes of a box grater. Place the grated squash in a bowl and toss generously with salt. Also salt the scooped out other half. Let salt draw water from the vegetable for at least an hour.
Place grated squash in a strainer and squeeze out the water. Taste to make sure it isn’t overly salty. (If so, rinse, drain, and squeeze.) Drain and wipe water from squash boat. Line a long loaf pan (or cut squash boat in half and use two pans if you don’t have a long one) with overhanging parchment, brush bottom with oil and add the hollowed squash half.
Meanwhile, sauté an onion in olive oil until soft, add as much chopped garlic as you like, a good handful of chopped fresh herbs (rosemary, thyme, oregano, or whatever you have), and a bit of chopped fresh green or red chili for some zing. Once the aromatics are fragrant, add the squeezed grated squash and cook over moderately high heat, stirring often until the squash is wilted and no longer watery. Add a couple spoonfuls of cooked brown or white rice if you have some, plus a nice handful of feta crumbles. Spoon the filling into the boat, top with fresh breadcrumbs, sprinkle generously with olive oil, and bake either slowly or quickly (according to whatever else is in the oven) until zucchini is tender and the crumbs browned. Use the parchment sling to lift the stuffed squash from the baking pan. Serve with lime wedges or salsa if desired. Organic edibles saved!