Spring Hill Ranch's Stuffed Calabacita
Of course you can use this recipe with zucchini or even yellow summer squash. Whichever you choose, you'll find these a welcome side dish or even a wonderfully light main course.
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- meat options:
- 6 slices bacon, chopped fine; or
- 12 ounces bulk bratwurst; or
- 12 ounces bulk italian sausage, hot or mild
- 6 medium
- calabacitas (or zucchini or yellow summer squash)
- 2 Tbsp
- sour cream
- 1 1/2 tsp
- italian seasoning
- 1/2 tsp
- curry powder
- 2 medium
- roma tomatoes, seeded and diced
- 1 c
- freshly fine-grated parmesan or romano cheese
- 1 Tbsp
- salted butter
- 1 large
- yellow or white onion, diced
- 1/2 tsp
- kosher salt
- 1 Tbsp
- freshly coarse ground black pepper
1Adjust an oven rack to the center position and preheat the oven to 375°. Lightly grease a 9"x13" baking dish.
2Fry and drain the meat. Set it aside.
3Wash the calabacitas and pat them dry. Leaving the stem ends on, slice them in half lengthwise. Using a melon baller or small scoop, remove most of the innards, leaving 1/8-1/4" of it in place. Set the skins aside.
4Chop the scooped-out calabacita innards into a 1/4" chop and place it in a medium mixing bowl. Stir in the sour cream, Italian seasoning, curry powder, diced tomato and parmesan cheese. Set the bowl aside.
5In a medium skillet over medium high heat, melt the butter. When the sizzling stops, sauté the onion until it is soft and translucent. Stir in the salt Remove the pan from the heat and stir in the chopped calabacita mixture and drained meat. Divide the mixture into the calabacita halves, placing them into your prepared baking dish. Top them with and coarse ground pepper.
6Bake the calabacitas uncovered until the tops have begun to brown, 30-35 minutes. It's okay of you want to add some additional parmesan cheese before serving.