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Zucchini Paradise

(Or how to love long green veggies)

Sometimes the best recipes come from just goofing around and following ones instincts. This is the case in the development of Zucchini Paradise.

Now most of you don’t happen to have 12 inch Zucchini lying around (well, maybe some you do but won’t admit it) but my good Nancy Wife and I are up to our cannabis chef hats in giant zucchini fresh from our garden. My 420 friends are so fond of describing the wonderful varieties of bud they grow. I’ve got news for them. Plant veggies if you really want to trip. Growing veggies is cheap and fun. Home veggies cook and taste better than anything you’ll ever get at the market at any price.

Yes, summertime and monster zucchini have come to our kitchen. What to do? Well, here’s what we did with these tasty veggies that could not have been fresher.

Ingredients:

One Monster Zucchini
One Louisiana Brand Hot sausage link
1\2 Cup herb seasoned croutons
1 medium sized fresh Bermuda Red onion
1\3 Cup red wine
4 tablespoons bud butter
1\3 Cup crumbled goat cheese (hey it’s good, really!)
1-tablespoon basil (or crushed powdered bud if you have it)
1 tablespoon cracked black pepper
1-tablespoon kosher salt
2 tablespoons extra virgin olive oil
Pecarrino Romano Cheese

Directions:

Stuffing: Combine the sausage (diced fine) with crushed croutons, spices, goat cheese, chopped onion, and olive oil (you can do this in advance). Refrigerate stuffing for 30 minutes for flavors to blend.

Zucchini: Lop the ends off of your monster and slice him down the middle into two halves. With a small sharp knife (careful now my baked buddies) remove the centers of the zucchini creating a long deep trough.

Cooking: Fill the troughs with your stuffing mixture. Line a large baking tray with aluminum foil leaving enough on the sides to make a “tent”. Pour the red wine into the aluminum tray and add “pats” of bud butter. Place the stuffed monsters in the tray and gently close the “tent”. Bake at 375 degrees for 20-25 minutes. DO NOT OVER COOK the monsters because mushy zucchini is a bummer. Remove from the oven; open the tent and sprinkle with freshly grated Pecorinno Romano cheese. Place under the broiler until cheese begins to brown. Slice your stuffed monster into serving size and plate. Pour red wine bud butter sauce over the stuffed monster and enjoy.

Recommended wine: Italian Chianti chilled


     
   

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