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This is such a huge hit in our family that I’m actually forbidden to make it unless my Mom can be here to eat with us. Which isn’t easy since she lives an hour away! (We’ve often had to resort to taking her leftovers the next day instead, since it makes enough to feed 5 people easily, so we can have it for 2 meals and still give some to my Mom.)

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By the way, not peeling the zucchini is not only one step less, it’s also healthier because it gives us more fiber in our diet. (I don’t even peel potatoes anymore, not for anything. It’s just healthier.)

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STUFFED ZUCCHINI

2-3 large, over-gown zucchinis               1 onion, chopped
2 T. olive oil plus salt to taste                2 cloves garlic, minced
1 1/2 lb. Italian Sausage                         2 T. minced parsley
1/2-3/4 C. dry small shell macaroni        1 t. oregano
2 lg. tomatoes, peeled and chopped        1 t. salt
2 C. grated cheddar cheese                     1/4 C. grated parmesan cheese

Cut zucchini in half lengthwise and hollow out, leaving shell 1/4″thick. Chop pulp and measure 2 cups. Cook sausage, crumbling meat as it cooks. Add zucchini pulp, onion and garlic, continue to cook until sausage has lost all pink color.

Meanwhile, cook macaroni and drain in colander. Drain fat and liquids from sausage, allow to cool. In a large bowl combine meat with macaroni, tomato, cheddar cheese, parsley, oregano and salt, mixing well. 

Preheat oven to 350. Brush inside of zucchini halves with olive oil and salt them. Mound the filling in the halves and place in a shallow baking dish. Add about 1/2 cup or more of water, cover with foil and bake for about 40-45 minutes. Remove from oven and sprinkle with parmesan cheese. 

Serves 4 to 6.

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• 3/4 cup butter at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1-3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 cups unpeeled shredded zucchini
• 1 cup shredded coconut
• 3/4 cup chopped walnuts

Cream butter and sugars.  Stir in eggs one at a time, then the flavorings.  Combine flour, baking powder and soda then blend into mixture  Add zucchini, coconut and nuts and stir well.  Spoon into a lightly greased 15x10x1″ baking pan.  Bake at 350 degrees for 35 to 40 minutes.  Remove to cooling rack.  When cool, frost with Orange Icing, below.

Orange Icing

• 2-1/2 tblsp orange juice
• 1 cup confectioners sugar
• 1 tsp vanilla extract
• 1-1/2 tblsp melted butter
• 1/2 tsp ground cinnamon
• 1/2 tsp grated orange peel (dried is okay if fresh isn’t available)

Place ingredients in mixing bowl and beat until smooth.  Ice cake while still slightly warm.  Cut into small squares.  

Yields 3 dozen squares (depends on the size you cut, though).

This is from the mid-80′s and my family loved these.  Guests were amazed that the mystery ingredient was zucchini, which shows up as dark spots, but if the zucchini is peeled, the folks who are zucchini-phobic never know what they are eating. I don’t peel it because it’s one less step.

Hope you and yours enjoy this yummy take on zucchini for desert.

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