It is that time of year. The zucchini is coming on and gardeners are hiding the stuff in everything trying to foist it off on their friends and neighbors.
I don’t go in for the subterfuge – none of that zucchini bread, zucchini cookies, zucchini fudge, or zucchini pudding. I like it grilled with salt, pepper, and a little olive oil.
Last time we went camping, I cut one into large slices, which we salted and dusted with garlic powder, drizzled with oil and roasted over the fire on skewers. It was pretty not bad.
My brother, Andy, suggested stuffing one with sausage. It sounded like a good idea so the other night I gave it a try
- 1 portion of large zucchini
- 1 big, greasy sausage
- 1-2 cloves garlic
- 1/8th sweet onion
- olive oil
- oregano to taste
- salt and pepper to taste
I cut the zucchini the same length as the sausage. I put the sausage in a skillet and put that in the oven and let it preheat to 400f. While the oven was heating up, I hollowed out the core of the zucchini, peeled and sliced a large clove of garlic into slivers, and sliced some onion into slivers.
I left the sausage in the oven another 5 minutes or so after it had reached temperature. Then I inserted the slivers of garlic and onion into small cuts I made along each side and stuffed the sausage into the zucchini.
I roasted it in a skillet in the oven for about twenty minutes. After ten minutes, I rolled it over, drizzled it with olive oil, sprinkled it with salt, pepper and oregano and returned it to the oven for another ten minutes or so.
When it was done, I cut it into slices. I got six slices from this, enough for three servings.