Stuffed, Part II

After making my Hot Pigs in a Summer Couture Wrap, I had about 4 cups of the filling leftover and one huge zucchini that was a gift from my friend Sarah.

Even before all the storms last week and this weekend, I saw a flash a fate-lightning that led me to this recipe: Stuffed Zucchini.

For my Stuffed Zucchini, all I did was cut a LARGE zucch in half, lengthwise, spoon out its seeds, add my filling from the Hot Pigs in a Summer Couture Wrap, drizzle a little local tomato sauce in the pan before and after putting the stuffed zucch in it, grate some of CJ's Farmstead Cheddar on top of the stuffing, and cover the pan with foil.

Again, I baked it on my grill for about 40 minutes on indirect medium heat. (Please see the note from my previous post.) And it turned out AWESOME.

Truthfully, the BIG zucchs are perfect for stuffing but they are a bit overwhelming to eat. I want you to know it's okay to eat half a half and then the filling from the other half and then see how full you are. If your stomach is full, you can grate its leftovers into a lunch salad or grate it and put and freeze it. No worries.

What's awesome is zucchinis have fed us two solid meals in two days in a row with abundant leftovers.

I can't complain.