You know what happens when you go on vacation, even for a few days, and you have zucchini growing in your garden? Even when it’s only for four days and you’ve picked every visible zucchini you can right before you leave?
Bats, that’s what. Baseball bats.
Humongous baseball bat-sized zucchini that you can’t imagine could have grown in just four days. Let alone three of them.
What the heck? Where did these come from? Obviously you’re blind, you tell yourself, they must have been hiding under a leaf. Lots of leaves. Whatever.
Now you have them, so what to do? Zucchini bread and zucchini cake are obvious choices, and you can also scoop out some of the insides of these mongo zucchinis, stuff the zucchini shells, and bake them.
Which is exactly what we’ve done here.
This stuffed zucchini recipe is somewhat of a gardener’s paradise. If you are growing zucchini, you are also likely growing tomatoes and basil.
We make pesto with our excess of basil, and we pick cherry tomatoes from our plants all summer long.
The stuffing for this recipe is just freshly made croutons and Mozzarella cheese, tossed with basil pesto, some grated Parm, a few chopped cherry tomatoes, and toasted pine nuts.
A perfect summer garden meal. Enjoy!
Pesto Stuffed Zucchini Recipe
Ingredients
- 2 cups of day old cubed bread*
- 1 Tbsp butter
- 2 Tbsp pine nuts
- 1 very large zucchini (about 2 pounds), otherwise known as a baseball bat zucchini
- 1/4 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 4 ounces fresh mozzarella, cut into cubes
- A handful of cherry tomatoes, roughly chopped
- Salt
*The bread should be a little dry, this way it will toast better. If you don't have day old or slightly dry bread, cut up fresh bread and lay out on a baking sheet. Heat in a 200°F oven for 10 minutes.
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