The greatest! My reason for coming up with theses recipes was a plethora of zucchini one summer 20 years ago. Not wanting to let anything go to waste I began to cook everything I could imagine with them- my family loves them to this day - young and old - but then we are a vegetable loving family. But let me tell you everyone loves it!
Back to the Stuffed Zucchini and Yellow crook neck squash side dishes. Note: if you use meat in the mix you can call it a main course!
Now you can use either squash for any combination - I think the tomato based fillings go best with Zucchini and the toppings vary with what I have on hand.
1st half the squash lengthwise.
Pull out the seeds with a spoon (put into compost bin). Here you can decide to steam them or "par" boil them. I just cook them as is, in a little bit of water so they don't dry out or burn. If adding water to the pan do not cover the squash boats! Pre-cooking will cut off 30 minutes of cooking - you will still spend the same amount of time, try it both ways to see what consistency you prefer.
I like to cut of the tips of the ends - but make sure you have a boat left in the center.
Pour a tomato sauce: Alfredo, pizza, Ragu, or what ever sauce you have to cover the bottom - on top you can add crumbled sausage, bacon, hamburger, or whatever you have on hand. The topping; is of course shredded cheese.
Before you put in the pan you need to poke a few toothpick sized holes to let them drain. Bake if not par boiled or steamed beforehand, for 45 minutes - making sure to brown them nicely before serving. If you have pre-cooked as above then you need to only warm up the toppings and broil the top to a lovely golden brown.
Since this original posting I have prepared these dishes dozens of times and am always on the last bite when I remember to take a photo. Last night it was fresh mozzarella cheese on top and it was sooooooo good.
