Stuffed Zucchini

Zucchini can be bland and easily disintegrate when cooked too long over direct heat.  But with this method of quick cooking in the less intense heat of the oven, their sweetness is maintained as well as the appreciated crunch.  Being so mild they work well as a vehicle for savory fillings like capers and olives, or cheese of varying sharpness.  Adding ground meat gives them significant substance but the dish remains very healthy.

I begin with onions, saute them until softened (insert garlic here if you want) and then add the ground meat and cook until its liquid has evaporated and its beginning to brown in the residual fat.  Then I add some capers and the zucchini flesh at the end or even off the heat because it's so delicate that it takes very little to turn it to mush.  It will get a second chance at heat anyway in the oven.  Off the heat I grate a generous amount of cheese (parmigiano or pecorino work well), and let it melt into the meat.  Mint, parsley, basil, tarragon--lots of herbs will work as an added dimension of flavor.  

In to the oven at 400º-425º for 15-20 minutes to help mold the filling to the zucchini canoes and crisp the edges, and they're ready.  Or let them cool to just above room temp.  Or eat them the next day like a hot dog, which actually works best of all.

Ingredients:

4 medium to large zucchini, halved lengthwise, flesh removed and roughly chopped
2 medium onions, diced
3 lbs. ground meat of choice, at least 10% fat
1 teaspoon capers
Extra Virgin Olive Oil
Salt & pepper to taste
handful of parsley or other herb, finely chopped
Parmigiano Reggiano or other grating cheese to taste