This is an idea for using the larger zucchinis as a shell for a savoury filling that is baked in the oven ~ but you can still always use smaller zucchinis and follow the same principle but serve one per person.
If the zucchini is really old you may find you may not be able to eat the skin but the flesh will be fine.
The stuffing can be vegetarian based such as a risotto or as in this, recipe I am using a lamb mince recipe
You will need for 4 people :
1 very large Zucchini
For the stuffing
400g of minced lamb
Cup of Chicken Stock
1 white onion diced
1 garlic clove finely chopped
2 tomatoes ~ seeds and watery centre removed and the flesh chopped
Pinch of cinnamon
tablespoon of balsamic vinegar
tablespoon freshly chopped mint or rosemary
Salt and Pepper to season
Grated parmesan for sprinkling on top (can be mixed with a few breadcrumbs and melted butter).
Pre-heat oven to 180c or 160c fan oven.
You can pre cook the zucchini by gentle steaming or microwave for a minute or two.
I don’t bother ~ preferring to bake it raw in a water bath so it steams as it cooks.
Prepare the zucchini by taking the top of lengthways and scoop out all the seeds leaving and bottom of flesh within the zucchini to act as your case.
In a hot fry pan heat a touch of oil and fry off fast the minced lamb until browned. Add Onion, Garlic, Tomato and cinnamon ~ stir quickly then add stock. Simmer until the liquid is absorbed ~ finally add the cinnamon, herbs, Balsamic Vinegar and seasoning. Stir well and simmer for a short time to remove surplus liquid.
Using foil double wrap your zucchini bottom and sides ~ twisting the ends to keep the zucchini in shape, leaving the top open – like a boat. Pile the stuffing in the cavity. Top with cheese.
Place in a baking dish and pour boiling water round the zucchini to come about half way up. Cover whole tray with foil.
Place in oven and cook for about 30/45 minutes, removing the foil for the last 10 minutes to brown the top!