Unstuffed Zucchini

‘Tis the season! Our zucchini did not do so well this year. Last year, I still had fresh zucchini waiting to be cooked in my kitchen at Christmas! It stores well in a dry warm location like, well – squash. It has to be handled a bit differently for cooking depending on how tough the skin is or how big the seeds are.

This year, we planted late due to weather, fence repair, etc. And due to some health problems I encountered this summer, I did not devote myself to my several pest prevention strategies. But we have had several delicious zucchini meals.

This recipe is my own creation, reminiscent of Mom’s recipe for Gwumpky, at least that’s what it sounded like to us kids. I believe it is really called Golomki, stuffed cabbage.

1 cup rice, see (Foolproof Rice)

2 cups water

½ lb. lean ground beef

1 medium onion, diced (1 cup)

1 egg, beaten

Salt & pepper

1 Tbsp. chopped garlic

2 medium zucchini (4 cups)

1 quart cut tomatoes (or 28 oz. can)

1 cup puréed winter squash

2 cups (8 oz.) shredded co-jack cheese (or mild cheddar or Colby)

Cook rice in water per recipe for Foolproof Rice.

Preheat oven to 350°F.

Coat 10”x 6” glass baking dish with canola oil spray.

Heat a large metal skillet until hot and dry. Remove from heat and coat lightly with canola oil spray. Return to very low heat, while chopping the vegetables.

Trim ends from zucchini and slice in quarters lengthwise.  Then slice crosswise into ½” pieces.

Sauté zucchini and garlic over medium heat until hot. Cover and cook over low heat for 5 to 10 minutes until zucchini is just tender. Layer zucchini in bottom of prepared baking dish.

Sauté ground beef with onion in same skillet, over medium high heat until browned, breaking up the meat into crumbles. Remove from heat. Fold in the cooked rice and beaten egg. Season with salt and pepper. Layer rice and meat mixture over zucchini in baking dish.

Blend together tomatoes and winter squash in two batches in blender or food processor. Pour over meat and rice and sprinkle with cheese.

Bake for 50 to 60 minutes.

Serve with a side salad and crusty Italian bread.