Stuffed Zucchini


by Heather Harris Brady

No matter how many chocolate cakes or teacakes you make, the zucchini will keep coming. Also, because you (or your zucchini benefactor) will likely tire of zucchini at some point and stop picking them as often they will get bigger and bigger. This recipe is great for those huge, baseball bat-sized squashes that may come your way.

I got the idea from a little Middle Eastern cookbook I like called Scheherazade Cooks. The recipe in the book has you core the zucchini, stuff it and bake it whole. I’ve adapted it here. For a vegetarian option, substitute cooked brown rice for the instant rice and soaked bulgur for the sausage, adjusting the seasonings accordingly.

Stuffed Zucchini, Serves six as a side dish

One overly large zucchini, washed and cut into three sections

1/2 lb. lamb sausage

1 T. harissa

1-1/4 c. instant rice

2 c. tomato sauce

Cut the zucchini sections in half.


Use the end of a spoon to remove the seedy middle areas.


Lightly grease an 8″ square baking dish and arrange the halves in one layer. Preheat the oven to 375 and combine the harissa, sausage and rice together.


When they are thoroughly mixed, evenly divide the mixture between the squash. Just lightly mound it.


Pour the tomato sauce over the squash and bake for about 30 minutes, until the stuffing is cooked through and the squash is tender.


Serve hot or at room temperature. Refrigerate any leftovers. The flavors will continue to blend and leftovers warm up nicely.

One Year Ago: Sugarfree Ketchup



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