September 15, 2010

Italian Meatloaf in Zucchini

volunteer squash at bottom - chipmunk planted sunflower
We are having the warmest September ever, and still no rain for over a month. Watering just doesn't compare with rain. I planted so many salady type seeds for fall to winter harvesting, but the ground is so dry from below, it's just immediately sucking away anything I contribute, so I'm not seeing many sprouted seedlings. And we did get a little frost - like a ghost frost that whipped about at ground level nipping at some things. I've got these volunteer squash I let grow at the kitchen garden's edge, and their leaves took the brunt of the frost, as did most of the zucchini leaves. Basil and beans, which are tender, are still going, as are the tomatoes. I've got most of the tomatoes covered now with a white 'floating row cover' material. You can see some of the material over the peppers in the garden picture.

So I think my zucchini season is over. I've got several large zucchini sitting on the counter for making a zucchini, potato, onions soup, which I'll eventually post. This soup tastes great over winter as I pull portions from the freezer.

Every year I say I'm going to batter and fry squash blossoms. But I still haven't. The flowers with long stems are male flowers. Those are the ones you'd harvest. The short stemmed flowers are the fruitful females.

This recipe is from I get daily emails of recipes from them, giving me great ideas.

1 large zucchini

Cut in half and scoop out the seeds. Sprinkle these halves with 1 tsp garlic salt. I don't use garlic salt, just granulated garlic. I got to thinking that if you don't grow zucchini, you rarely find large zucchini in stores. This time, because of a smaller zucchini than they must use, I had enough meat mixture that I tried filling a halved pepper to see how it would work. It tasted great. So I think smaller zucchini and peppers can be used in the baking dish. Eggplant slices would be good too, I bet.

Saute 1 chopped onion in

1/4 C olive oil

Mix together -

1 pound ground beef (they use 1 1/2# and I never have)

2 eggs

1 1/2 C seasoned bread crumbs (I never buy bread crumbs, using my homemade bread, dried and ground in the blender, and season myself, so used 1 tsp of an Italian seasoning mixture)

1 tsp minced garlic

1 Tb dried basil

1/4 C grated carrot

1/3 C grated parmesan

add in the sauted onion, mixing all well and mound in the zuccnini

Pour a jarred spaghetti sauce over, covering the meat and letting drip over edges. Bake at 350 for about 45 minutes till meat is cooked thru.

Sprinkle 1 C grated mozzarella cheese over all and return to the oven for another 5 minutes.

You can serve with more spaghetti sauce if you want.

These are great leftover!

Sedum turning from green to soon, a deep rust red
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