Mom’s Zucchini
This summer dish takes care of that errant zucchini—the one that hides in the foliage, only to be discovered when it’s half the size of a baseball bat. Mom prepared this beloved recipe at least once every summer and I regret to say I failed to include it in my cookbook, Just Cook with Sally. This dish requires a long, slow bake, but it can be assembled hours ahead. It also reheats beautifully.
Mom’s Zucchini
Serves 4
1 large zucchini
½ large yellow onion, peeled and chunked
3 cloves garlic, peeled
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon dried oregano
1½ tablespoons each: fresh oregano leaves, parsley, basil
½ cup Parmesan, divided
¼ cup marinara sauce
1 tube tomato paste, divided
1 cup grated cheese, either sharp cheddar, fontina, or Monterey jack
Directions
Preheat oven to 300°. Slice the zucchini in half lengthwise. Use a sharp paring knife to cut about ½-inch in from the skin. Scoop out zucchini flesh with a spoon, creating a boat and leaving a ½-inch border. Place the zucchini boats in a roasting pan. Remove any seeds from the flesh and discard, then rough chop the flesh and place in a bowl.
Combine onion, garlic, salt, red pepper flakes, dried oregano, and fresh herbs in a mini blender. Pulse on and off until medium chopped. Place in a bowl with zucchini and ¼ cup of the Parmesan. Mix well.
In a small bowl, mix the marinara sauce with half of the tube of tomato paste. Divide and smear half of this on the bottoms of the two zucchini boats. Distribute stuffing between the two boats, then top with the remaining marinara sauce. Squeeze the remaining tomato paste over the tops in a zigzag pattern. Top with remaining Parmesan, followed by the grated cheese.
Carefully pour 1½ cups of water into the bottom of the roasting pan. Cover pan tightly with tin foil. Place in oven and bake 1 ½ hours. Remove from oven and remove tin foil. Bake an additional 30 minutes. Remove from oven and pour off liquid from bottom of the pan. Turn oven heat up to 350°. Return pan to oven for an additional 30 minutes. Remove and let rest 10 minutes before cutting into serving pieces.
Title Photo: © kcuxen
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
