Stuffing zucchini

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

They are the favored version in my area. Zucchina tonda is the name. I
find they have more flavor than the long ones. Stuffing is only one
thing to do with them.

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Quoted message said:

They are the favored version in my area. Zucchina tonda is the name. I
find they have more flavor than the long ones.

Interesting.

Quoted message said:

Stuffing is only one thing to do with them.

Thanks. I don't do much with zucchini aside from grilling them in
the summer, so it's not surprising I haven't noticed they came in
round.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for clams
casino and extrapolate from there. Finely chopped olives might be
interesting, or pine nuts for a little crunch. Perhaps garnish with
fiberglass. No...wait. That's what the coneheads said they liked with eggs.

"JoeSpareBedroom" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

Quoted message said:

Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for
clams casino and extrapolate from there.

Good idea. The only stuffed zucchini I have ever made involved
a sausage stuffing. I like this idea.

Quoted message said:

Finely chopped olives might be interesting, or pine nuts for a little
crunch. Perhaps garnish with fiberglass. No...wait. That's what the
coneheads said they liked with eggs.

I think I'd prefer Chinese cardboard, but you never know.

Thanks.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

Quoted message said:

Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for
clams casino and extrapolate from there.

Good idea. The only stuffed zucchini I have ever made involved
a sausage stuffing. I like this idea.

Quoted message said:

Finely chopped olives might be interesting, or pine nuts for a little
crunch. Perhaps garnish with fiberglass. No...wait. That's what the
coneheads said they liked with eggs.

I think I'd prefer Chinese cardboard, but you never know.

Thanks.

nancy

By the way, after baking, put them under the broiler for just long enough to
brown the tops a bit. You know how broilers are. The phone rings and the
food goes up in flames. Stay with it.

"JoeSpareBedroom" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

Lemon, garlic, grated parmesan, bread crumbs theme. Check recipes for
clams casino and extrapolate from there.

Good idea. The only stuffed zucchini I have ever made involved
a sausage stuffing. I like this idea.

Quoted message said:

By the way, after baking, put them under the broiler for just long enough
to brown the tops a bit. You know how broilers are. The phone rings and
the food goes up in flames. Stay with it.

Great idea. I walk away from waiting to boil water, stuff like that,
I never walk away from the broiler. Stuff happens too fast.

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

Stuff them with your favorite Spanish or Mexican rice mixture, bake until
squash is tender, top with cheese, broil, serve.
Janet

In article <[email hidden]>,

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

No, but it sure sounds good! :-)

I just bought zuke's yesterday and was just going to steam them with
mushrooms.

Now I'm not so sure! <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

No, but it sure sounds good! :-)

I just bought zuke's yesterday and was just going to steam them with
mushrooms.

Now I'm not so sure! <g>
--
Peace, Om

You could stuff them with exclamation marks!!!!!!

In article <[email hidden]>,

JoeSpareBedroom said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

No, but it sure sounds good! :-)

I just bought zuke's yesterday and was just going to steam them with
mushrooms.

Now I'm not so sure! <g>
--
Peace, Om

You could stuff them with exclamation marks!!!!!!

Or?????????????

I've heard that question marks are
tastier??????????????????????????????????????????????????????
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

JoeSpareBedroom said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Nancy Young" <[email hidden]> wrote:

> I first saw these last week, small round zucchini labeled
> stuffing zucchini. Yesterday in a different market, I saw them
> again. I've never seen them before but they look useful. I guess
> you hollow them out and bake them like a stuffed tomato. Maybe
> cook them on the grill.
>
> Anyone make these and have a recipe idea they like?
>
> nancy

No, but it sure sounds good! :-)

I just bought zuke's yesterday and was just going to steam them with
mushrooms.

Now I'm not so sure! <g>
--
Peace, Om

You could stuff them with exclamation marks!!!!!!

Or?????????????

I've heard that question marks are
tastier??????????????????????????????????????????????????????
--
Peace, Om

Hey...new career idea: Writing for gun magazines, many of whose authors
think these are periods: ! ! ! ! !

On Sat, 14 Jul 2007 09:06:17 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"Giusi" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Quoted message said:

They are the favored version in my area. Zucchina tonda is the name. I
find they have more flavor than the long ones.

Interesting.

Quoted message said:

Stuffing is only one thing to do with them.

Thanks. I don't do much with zucchini aside from grilling them in
the summer, so it's not surprising I haven't noticed they came in
round.

I've seen them, but they are not common yet.

--

Death is Nature's way of saying "slow down".
<unknown>

Giusi said:

They are the favored version in my area. Zucchina tonda is the name. I
find they have more flavor than the long ones. Stuffing is only one
thing to do with them.

Hey! Why did you stop? Name some of the other things!
What's your favorite way to stuff zucchini?

--

Death is Nature's way of saying "slow down".
<unknown>

sf said:

Giusi said:

They are the favored version in my area. Zucchina tonda is the name. I
find they have more flavor than the long ones. Stuffing is only one
thing to do with them.

Hey! Why did you stop? Name some of the other things!
What's your favorite way to stuff zucchini?

I like a bread crumb and herb and onion stuffing, mixed with the chopped
flesh removed from the zucchine. All that is in the garden now, as well
as the squashes. Thyme maybe. Sometimes with meat, minced lamb for
choice, in the stuffing they'd be the whole meal.

I also like them cut and breaded and fried occasionally.

Since they are so mild flavored, I tend not to want bright or strong
flavors used with them.

Thinly sliced on the mandolin and sprinkled with lemon juice and salt
they're sort of upscale, add a chiffonade of mint-- very little-- and
they're pretty, too.

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

Janet B. said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

Stuff them with your favorite Spanish or Mexican rice mixture, bake until
squash is tender, top with cheese, broil, serve.
Janet

I'm wondering if these would work in the Hamilton grill.
I've done both large white and Portabello stuffed mushrooms that way.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

Stuff them with your favorite Spanish or Mexican rice mixture, bake until
squash is tender, top with cheese, broil, serve.
Janet

I'm wondering if these would work in the Hamilton grill.
I've done both large white and Portabello stuffed mushrooms that way.
--
Peace, Om

I would think so if you use the smaller squash. When I stuff zucchini, they
are the huge ones that you find hiding under a leaf and the stuffed squash
becomes a meal. I seed the squash and remove some of the squash meat. I
cook up a tomato/rice mixture with whatever suits me that day and add a
ground meat -- lamb or beef usually and use the squash meat in the mixture.
Since the squash walls are now thinner and I stuff with the hot mixture,
they bake up quickly in the oven. I always have a third-day leftover
goulash and I use that to stuff the squash also. Barley, beef, tomato and
basil sounds nice too.

Do you have a flat plate with your Hamilton or just the grill plate? The
top grill plate might press into the stuffing and pull it out.

Janet

"Janet B." <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

....

Quoted message said:

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

Quoted message said:

Stuff them with your favorite Spanish or Mexican rice mixture, bake until
squash is tender, top with cheese, broil, serve.

Thanks, Janet, I'm looking forward to trying them. I should have
bought them when I saw them. Twice. Heh. The following link
is a picture in case anyone doesn't know what I'm talking about:

http://www.humeseeds.com/zuker.htm

Darned cute, and I think I'm going to like them.

nancy

Nancy Young said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

nancy

No recipe but I just ran into them a month or so ago in a local
restaurant. I 'think' the chef steamed them a bit and then stuffed
them with a black bean puré.

On Sat, 14 Jul 2007 18:10:26 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"Janet B." <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

...

Quoted message said:

Quoted message said:

I first saw these last week, small round zucchini labeled
stuffing zucchini. Yesterday in a different market, I saw them
again. I've never seen them before but they look useful. I guess
you hollow them out and bake them like a stuffed tomato. Maybe
cook them on the grill.

Anyone make these and have a recipe idea they like?

Quoted message said:

Stuff them with your favorite Spanish or Mexican rice mixture, bake until
squash is tender, top with cheese, broil, serve.

Thanks, Janet, I'm looking forward to trying them. I should have
bought them when I saw them. Twice. Heh. The following link
is a picture in case anyone doesn't know what I'm talking about:

http://www.humeseeds.com/zuker.htm

Darned cute, and I think I'm going to like them.

nancy

Also know as eight ball. We grew them for a while and then decided
that there was not that much to do with them. Right now I am up to my
eye balls with produce that has to be canned, frozen or otherwise
taken can of but Debra Madison has a recipe for stuffed scalloped
squash. Maybe someone else has time to key in the recipe from
"Vegetarian Cooking for Everyone."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)