Posted by Marla Hudgins
on August 8, 2009, 3:33 pm
71.2.71.71
ROD RECIPES 08/08/2009 National Zucchini Day Stuffed Zucchini
Zucchini (courgette in French) are a variety of vegetable marrow, a summer squash. They are tender and tasty when young, but most varieties are tasteless when large and overgrown. When buying zucchini, look for that is firm and heavy for its size. Do not wash until ready to use.
Mild bitterness in zucchini, like that in related species like cucumbers, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc. The bitterness is caused by compounds called cucurbitacins.
There is also a rare condition which can cause extreme bitterness in zucchini. A compound called Cucurbitacin E is found in wild species of squash, but is extremely rare in cultivated species.
Very, very rarely a mutant plant or a chance cross with a wild species may result in cultivated plants with Cucurbitacin E. There will be an acrid smell when you cut the zucchini, and just touching the flesh to your tongue will have an extremely unpleasant bitter taste.
Do Not Eat such zucchini.
They may cause cramps, diarrhea and even collapse. If you know where the seeds came from, notify your local Agricultural Extension service.
Remember, this is not the normal bitterness which occurs occasionally with zucchini and related species. This is a very unpleasant and very bitter taste and is an extremely rare occurrence.
source is foodreference.com
Stuffed Zucchini
1 zucchini and 1 yellow squash (wash and use a vegetable brush to remove any
2 tsp. olive oil
2 cloves garlic, minced
1 tbsp. minced green onions (I used white parts only)
½ - 1 tsp. dried oregano, to taste
½ - 1 tsp. dried basil, to taste
Salt and pepper, to taste
1 cup pasta sauce (I used a tomato basil sauce)
3 tbsp. panko crumbs
2 tsp. Parmesan cheese or nutritional yeast
7 or 8 large white mushrooms, diced into small pieces
Bring a large pot of salted water to the boil. Cut off the knobby ends of the washed zucchini and trim off any remaining blemishes on the skin with a knife.
When water on stove is boiling, carefully place zucchini in with tongs. Boil for 10 minutes, or until a fork easily pierces the zucchini.
Meanwhile, preheat the oven to 350ºF (180ºC). Using tongs, carefully remove zucchini from water and let sit until cool enough to handle.
While zucchini is cooling, heat olive oil in a medium skillet over medium-high heat. Add onion and garlic and stir well to avoid burning. Sauté for 2-3 minutes. Add diced mushrooms and saute until soft.
Add tomato or spaghetti sauce and heat through. Stir in breadcrumbs (or panko), oregano, basil, salt and pepper to taste.
Cut cooled zucchini in half, lengthwise. Using a spoon, scoop out the insides (seeds and flesh) and save in a small bowl. Chop any pieces that are larger than bite-sized.
Add zucchini pulp to sauce mixture.
Fill the empty zucchini shells with the sauce mixture and top each with parmesan cheese or nutritional yeast, if desired.
Bake on a baking sheet or stone for 15 minutes or until cheese is browned. Serve with a knife and fork.
source is Veggin
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