Stuffed Zucchini With Fresh Tomato Sauce

Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then. Recently, when I misplaced the recipe, I was unable to find it online. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it.

Ingredients Nutrition

Directions

  1. Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
  2. Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
  3. In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
  4. Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
  5. When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
  6. Fresh Tomato Sauce:.
  7. Prepare the tomatoes and set them aside.
  8. Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
  9. Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

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