Stuffed Zucchini

LeDonna sent me a picture of the stuffed zucchini she made for dinner, I immediately made it for us because it sounded so good and her pic was so pretty. I've stuffed zucchini before but haven't seen the technique used here of chopping up the insides of the zucchini and using it in the stuffing - seeds and all! Delicious.

 

3 medium zucchini (about 1 1/2 pounds)

1 medium onion, chopped (about 1/2 cup)

1/4 cup butter

1 small green pepper, chopped (about 1/2 cup)

1 jar (2 ounces) diced pimiento, drained

1 cup herb-seasoned stuffing mix

1/2 cup shredded mozzarella cheese

Heat 2 inches salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add zucchini. Cover and heat to boiling. Cook just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise into halves. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in uncreased 11 x 7 x 1.5"  baking pan. Alternatively, you can microwave the zucchini instead of boiling it - put in microwavable dish, cover tightly, microwave 5 minutes. Turn zucchini, re-cover, microwave an additional 2-4 minutes. 

we aren't fans of green peppers, so I substituted
chopped celery to give it some crunch. 

Cook and stir onion in butter in 10" skillet until tender. Stir in chopped pulp, green pepper, pimiento, and stuffing mix. Divide stuffing mixture amount zucchini halves. Sprinkle each with about 1 tablespoon cheese. Cook uncovered in 350' oven until hot and cheese is melted, 25 to 30 minutes. 

LeDonna sent me the recipe from this un-named cookbook,
I don't know who to credit for the original recipe. 

Her photo before adding the cheese. She sliced the zucchini in manageable
pieces before baking it because she was using one of those really big ones instead
of the 3 medium sized the recipe calls for. 

Happy moment ~ saw our neighbor's turtles sitting on their rocks, Leo had his hand on Leona like he was giving her a boost (or telling her to get her big butt out of the way!) 

Cowboy Casserole ... by Mr. French

So my blank stare at the meat counter was contemplating, one package of thin sliced pork chops would only allow a scant leftover plate...so I grabbed two. (About 1 1/4 lb.) to make 'cowboy casserole'.  

In a large casserole dish, lightly coat the bottom with BBQ sauce. (Your choice). Lay 1/2 of the slim pork chops across bottom.  Sprinkle a half bag of Stove Top over and around them. Dollop half can cream of mushroom soup and pour about 1/3 cup water on that so you can mix it around over chops with a spatula. Layer the other 1/2 of chops and put just the right amount of BBQ on them! Repeat stuffing, soup routine (you judge the water, not too much). Place generous amount of fresh sliced mushrooms all over the top. Bake at 350 for 30min. 

About 10 min. in, as you are cleaning up, you realize you forgot the second 1/2 of Stove Top😮. Clean a little more, then mix remaining Stove Top with just enough water that most of it is soaked in. Take out of oven and spread across top and put back in oven. I checked it at 30min and went an additional 25min then added shredded cheese (I had Swiss). 5min more and waalaa. Fully cooked and still moist. Add any spices you may like.  We call it "stuff cowboys eat"

Mark

Aka-Mr. French