My gardener asked for a stuffed zucchini and was growing one just for the occasion. This was about 15" long.
I started (as I usually do when cooking) by dicing and sauteing one large onion. Yes, we like onions!Gotta have garlic!
I cut the kernels off of two ears of cooked corn and added to the pan along with 1# burger. I used ground antelope here, but you could also make this with ground beef, chicken, or turkey.
I had 12 fairly good sized mushrooms in the fridge, so I chopped those up and sauteed them. I was glad I did... they added a great flavor to the stuffing! I also added lots of freshly ground pepper and some cayenne pepper. Yes, we like things spicy! After everything was cooked, I stirred it all together, put it in a bowl and into the fridge it went.In the meantime, I cut the zucchini in half and scoops out the inside. You can use a small spoon, a melon baller, or a small cookie scoop to do this.
I made the stuffing in the morning and it was in the fridge the entire day so it was cold at this point, which worked out fine. I cut off about a quarter of this wheel of Cotija cheese (a good substitute would be Feta) or your favorite cheese... use whatever you like.I crumbled the Cotija and mixed it in with the meat mixture. Then I added 3 beaten eggs and some bread crumbs, then mixed well.
I took the zucchini and stuffed each half with the meat mixture. Make sure to mound up the filling; you want it well above the edge of the zucchini.
I put some shredded cheese on top of the half we were going to cook, wrapped it in foil and put it on the grill for about 35 minutes. I wrapped the other half in foil and froze it for an easy dinner some night!
We really enjoyed this! It was very flavorful and filling. Leftovers were a cinch to heat up in the microwave, too! No zucchini? The stuffing would work just as well in bell peppers, too!