Zucchini Paradise
(Or
how to love long green veggies)
Sometimes the
best recipes come from just goofing around and following ones instincts.
This is the case in the development of Zucchini Paradise.
Now most of
you don’t happen to have 12 inch Zucchini lying around (well, maybe
some you do but won’t admit it) but my good Nancy Wife and I are
up to our cannabis chef hats in giant zucchini fresh from our garden.
My 420 friends are so fond of describing the wonderful varieties of
bud they grow. I’ve got news for them. Plant veggies if you really
want to trip. Growing veggies is cheap and fun. Home veggies cook and
taste better than anything you’ll ever get at the market at any
price.
Yes, summertime
and monster zucchini have come to our kitchen. What to do? Well, here’s
what we did with these tasty veggies that could not have been fresher.
Ingredients:
One Monster
Zucchini
One Louisiana
Brand Hot sausage link
1\2 Cup herb
seasoned croutons
1 medium sized
fresh Bermuda Red onion
1\3 Cup red
wine
4 tablespoons bud butter
1\3 Cup crumbled
goat cheese (hey it’s good, really!)
1-tablespoon
basil (or crushed powdered bud if you have it)
1 tablespoon
cracked black pepper
1-tablespoon
kosher salt
2 tablespoons
extra virgin olive oil
Pecarrino Romano
Cheese
Directions:
Stuffing: Combine
the sausage (diced fine) with crushed croutons, spices, goat cheese,
chopped onion, and olive oil (you can do this in advance). Refrigerate
stuffing for 30 minutes for flavors to blend.
Zucchini: Lop
the ends off of your monster and slice him down the middle into two
halves. With a small sharp knife (careful now my baked buddies) remove
the centers of the zucchini creating a long deep trough.
Cooking: Fill
the troughs with your stuffing mixture. Line a large baking tray with
aluminum foil leaving enough on the sides to make a “tent”.
Pour the red wine into the aluminum tray and add “pats” of
bud butter. Place the stuffed monsters in the tray and gently close
the “tent”. Bake at 375 degrees for 20-25 minutes. DO NOT
OVER COOK the monsters because mushy zucchini is a bummer. Remove from
the oven; open the tent and sprinkle with freshly grated Pecorinno Romano
cheese. Place under the broiler until cheese begins to brown. Slice
your stuffed monster into serving size and plate. Pour red wine bud
butter sauce over the stuffed monster and enjoy.
Recommended
wine: Italian Chianti chilled
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