The easiest way for me to cook is to just throw something together, because I don’t have the patience to follow recipes usually, and for a lot of stuff, they give you about 5 unnecessary steps that slows things down and increases cleanup, while not really contributing to the taste. So here is how I throw together a stuffed zucchini (I think its a zucchini). I’ve never done this recipe before, but I got this zucchini from a CSA (Community Supported Agriculture, like a farm share) I’m a part of, and didn’t really know what to do with it. So glad I experimented, because in my opinion the end product was delicious!
Above are all my ingredients laid out, the zucchini, garlic, fresh basil, breadcrumbs, ground turkey, asiago cheese, cheddar cheese, leeks, spices, and a little olive oil which I just used to coat the bottom of the pan.
I started by cutting open the zucchini to see what I was working with, then I emptied out the insides with a knife and spoon, chopping them up finely and retaining them to use in the stuffing. Unfortunately I am a bit of a technological novice, and cannot share the videos I made. Really I should have thought ahead, uploaded them to youtube, and then embedded them, but that takes time and I am impatient. So I have no visual of my hollowed out zucchini, but if you have ever carved pumpkin, you get it—but its even easier to work with the zucchini since it is softer, and there isn’t all that gooky hairy pumpkin guts.
Then I chopped up the other ingredients, leek bulb and stalks, basil, and garlic.
I mixed these all together with the chopped zucchini insides, mixed in the grated asiago and cheddar cheese, then added some bread crumbs, pepper, and salt, mixing again, before adding the ground turkey.
Next I was ready to do the stuffing! Go ahead and cram as much of that stuffing into the zucchini as you can, and the rest I just used as a meatball (adding more meat and breadcrumbs). Sprinkle some breadcrumbs on top of the stuffing in your zucchini to give it a nice crispy top once cooked.
Of course I realize that I am giving no amounts for anything, but I used about half a pound of ground turkey for my zucchini which should easily serve 2, possibly more. Everything else to is to eye and taste. I could have added a bit more salt or cheese, but throwing some Frank’s red hot on the finished product was just as good.
I ended up baking it at 350 for an hour, taking out the meatball at about half an hour.
And then I got to eat it, and I gotta pat myself on the back. For throwing random stuff together, I think it was pretty damn good!
Cleanup was easy, all I used was a bowl for mixing, a pan for cooking, and a knife. A cheese grater probably would have been helpful, but I am a 25 year old guy living with two other guys in their 20’s, and our kitchen is just not that conducive to Paula Dean’s style. Anyway fewer dishes to wash works for me.
If you are afraid to cook, I recommend just trying to throw something together, instead of getting bogged down by specific ingredients and recipes. You can use references online, but throw your own flair in. Obviously you could substitute the leek for onion, or the ground turkey for another meat. Have fun with it!