Stuffed zucchini help??

[Uncle-Honky]

Oh Majestic Smoked-Meat forum...(shake my beer like a magic 8 ball) I am wanting to see if any of y'all got any stuffed zucchini know how, recipes, or ideas. Wanting to try stuffing some sausage in a 18" zucchini. Any ideas?
Thanks in advance for any input!

[Fishawn]

I have done them before & grilled indirect (baked), but never smoked them.... Like you said with sausage & I wanna say the rest was something like shredded cheese, minced garlic, egg, bread crumbs & Italian seasonings.....Then melt more cheese on top at the end.... They were good I do remember...

Let us know what you come up with Ryan

[ALX]

Cut em inhalf annd boil 5 minutes err soft.Is how i like em.....Like fish says..

[Hannibal]

First thing that came to mind when you mentioned the stuffed Zucchini was a middle eastern dish called Koussa. I have had it with several variations, my favorite being in a butternut squash rather than the zukes, but they are good too.

Here is a one recipe that I found. Here is another recipe to compare.

Koussa itself is VERY good, but I imagine that if you smoked it, it would be amazing.

Good luck. Keep us posted.

[chefrob]

classic mexican way (my family any who) is with corn, onions, chilis and chz.......i'd try to work in some chorizzo in the mix.

[Scarbelly]

I like to cut them in 1/2 scoop out the innards and add them to a pan of the following

Italian Sausage crumbled and browned
Diced onion
Diced tomato
Diced mushrooms usually a blend
Diced panchetta
Mixture of mozarella and pepper jack to top
you can finish in the smoker but I usually do it in the oven

Good luck Ry and let us know what you did

[Uncle-Honky]

Thank you all for the advice, recipes and the know how. I am really interested in some 'o dat chorizo gig Chefrob. Got some chorizo from the pigs we slaughtered. I will report back with my findings.
You guys ROCK!!

[curious aardvark]

can't really help as all my recipes would start with: 'make stuffing, throw away zucchini, eat stuffing'.

Anyone who's ever read or seen the BFG by roahld dahl should instantly recognise zucchini's as snozzcumbers: the horriblest and nastiest food there ever was.

Nice looking stuffing mixes though folks

[Uncle-Honky]

Well we pulled it off, with all of your help. 1 very large and one regular sized zucc. halved, scraped and boiled 5 minutes. Dusted with garlic powder, directly to the flesh and added butter.

Roasted,seeded and peeled anehiem and ancho pasilla chilis.

Placed over the butter and garlic powder.

Cooked up some corn,chorizo and onions in the mean time.

The corn/chorizo concoction loaded generously over the chilis.

Covered with mozzarella cheese.

Put them on the top rack of the old ECB.

1 hour at 250° over white oak.



on the bottom rack we had a 4 lb. tri tip. You can see some of the corn and cheese, that found its way through the rack, on top of it. White oak smoked for 2 hrs to an I.T. of 130°. Rested 1/2 hour

Some drunkard sliced it with the grain

Baked some honey white bread, earlier in the day.

Plated

Thank you all for the tips and tricks to make this dish a reality!! It is a dish we will do again.
Thank you for checkin' out the thread.

[Fishawn]

That My Friend!..... Is one fine looking plate! ....... I could tear through a couple of those babys!..... Nice work Ryan, Cop got me tied up... I will deal when I heal....

[Bassman]

I don't care what Alex says about zucchini, that looks good! Of course, you could just eat the filling and leave the rest.

[RowdyRay]

I'm glad it turned out for ya Ryan. Just not a fan of zucchini. Think Rich had the best idea for them. Something about a theft deterrant for your car. Lol.

Folks grew them all the time while I was growing up. Bet I ate it 12 different ways in hotdishes and stir fries. But mom's chocolate zucchini cake and bread were to die for.

[chefrob]

very nice ryan.........great lookin plate!

[nomorecoop]

Here's a fav of mine


Ingredients
8 small zucchini (about 7-inches long and 1 1/4 to 1/2-inch wide)
Kosher salt

For the filling:
2 1/2 tablespoons extra-virgin olive oil, divided
6 ounces fresh sausage, such as lamb or mild pork sausage
1/2 cup minced onion
Freshly ground black pepper
1/2 cup finely chopped peeled and seeded tomatoes
1 tablespoon minced garlic
1 tablespoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
1/4 cup fine dry bread crumbs, divided
1/4 cup grated Gruyere
1/4 cup finely grated Parmesan

Directions
Lay the zucchini down on a flat work surface and, using a sharp knife,
cut the top 1/4 of each squash off lengthwise. Using a small melon baller or paring knife,
remove the inner flesh from the zucchini to form a small boat shape, leaving a shell on the
sides and bottom approximately 1/4-inch thick. Cut the trimmings into 1/4-inch dice and
reserve separately. Lightly salt the inside of each zucchini and set aside, cut sides down,
on paper towels to drain while you prepare the filling.

For the filling:
In a large skillet, heat 1 tablespoon of the olive oil and, when hot, add the sausage and
saute until golden, using a spoon to break it into small pieces, about 6 minutes. Add the
onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and season lightly with
salt and pepper and cook, stirring, until squash is soft and lightly caramelized, about 5 minutes.
Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the basil, thyme,
and 2 1/2 tablespoons of the bread crumbs. Season, to taste, with additional salt and pepper,
if necessary, and set aside to cool.

[Bbqgoddess]

Hey... where did ya get an 18" zucchini my brother? lol!!!!
Sorry I missed this thread first go around... looks like it was a giant success! (but of course)
I know Billie didn't slice that tri.... I have a picture somewhere of the culpret... cant find it but I bet Gary and Lisa have one! :) lol!

Baked some honey white bread, earlier in the day

I see once again you casually mention your breads... Ok folks I am here to tell you, last time we were out we got half a loaf of the bread Ryan has in the photo.. this is no ordinary bread.. its a carpet ride to heaven I tell you. Once I shared my wee bread stash with my kidos, it was faken gone.. poof.. like magic! It is seriously delicious stuff... Ry your loaves look perfect, right out of a bread book! Great Job! Muah.