Stuffed Zucchini

This dish is just perfect for your end-of-summer bumper crop of squash.

Sure enough, I dashed out into my garden to find more Zucchini than I really wanted.
I was talking to a colleague at work about my bumper crop and she shared this recipe with me.

Stuffed Zucchini

• 8 ounces ground buffalo meat. ( I prefer to use 1 pound lean hamburger)
• 1 tsp. olive oil
• 1 yellow onion diced (1/2 cup)
• 1 cup grape tomatoes
• 1 cup mushrooms chopped
• 1 jar (6 oz.) artichoke hearts packed in oil drained and chopped.
• 1/3 cup walnuts chopped
• 1 tsp chopped fresh oregano
• 1 tsp fresh thyme leaves
• 3/4 Tbsp freshly grated lemon zest or juice of 1 lemon.
• 6 zucchini (8-10 inches long about 1" in diameter,) halved lengthwise and seeded.
• 1 cup fontina cheese shredded

1. Preheat oven to 425'F
2. In a large skillet over medium heat, brown the hamburger meat in olive oil. Transfer to a large bowl. Add vegetables, artichoke hearts and their oil, walnuts, herbs, lemon zest and juice, and salt and pepper. Toss to combine.
3. Place zucchini halves cut side up in a 5-by-12 ovenproof baking dish. Mound mixture evenly into each zucchini "boat." Cover with aluminum foil and bake 30 minutes.
4. Uncover and sprinkle with cheese. Bake 10 minutes more or until cheese is melted.
5. I chose to grill the zucchini during the last 10 minutes instead, while the cheese melted, to give it that extra BBQ flavor.
   

I doubled the meat proportion and made this dish for 4 servings and found I had plenty of left overs and so I just continued using the meat mixture and stuffing more zucchini and green peppers throughout the week. The meat mixture stays well preserved in the fridge for 5-7 days. I had unexpected company and I whipped up this dish, with some surprised expressions.

Add a few skewers of fresh grilled vegetables and corn on the cob, and you will be guaranteed a tasty dinner. Perfect for any summer evening. We only have 3 weeks left of summer and let's enjoy it.

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