Stuffed Zuchinni

A friend of mine has a garden that produces way more veggies than her family can eat. This works out well for me because I don't have a garden or the ability to keep most plants alive. If you know anything about summer squash, it grows like a weed and if you turn your back on the suckers for even a moment, you'll get giant freak-show sized vegetables. This is not far from what happened in her garden and one day she presented me with this one:

I considered it cancelling my gym membership and just dragging this thing around with me for the the rest of my life.(Because if it wasn't already clear from my duck lips, that was one heavy son of a bitch.) But I decided to keep paying my monthly dues so I can use their elliptical machines for 45 minutes every couple days and instead, this zucchini was headed for the food processes.  I ended up making two loaves of bread and freezing half of it for bread another day. Since I still had leftovers, I saved those to hide in Charlie's scrambled eggs because I can be sneaky like that sometimes.

I imagine the summer squash will keep coming for a while, and while I am in no way complaining, I need to get creative with my preparation so as not to get board. Besides the bread and the scrambles I have sauteed it, roasted it and most recently, stuffed it. And, really, what doesn't taste better filled with meat and cheese? Dare I say, nothing does.

I sauteed an onion, scallions, garlic and fresh mint until tender, then added the ground beef and cooked until browned.

This is one of my favorite kitchen tools. And I have never used it for it's original intention. But look it how well it handles gutting a zucchini.

See? Gorgeous.

Once the meat as cooled, add crumbled goat cheese, toasted bread crumbs and chopped tomatoes (the ones I used also happened to be from her garden and they tasted like what candy would taste like if candy was made from tomatoes.)

Stuff the squash (don't be shy, really pack in in there). Top it with some more of the toasted bread crumbs and bake in a 350 degree oven until heated through and bubbling. Basically, since I have made this, all I can think about are other things I can stuff with meat and cheese.