While this kitchen
gadget works effectively for coring apples, pears, etc., it also has
application for removing the seeded center of a zucchini. One of the
classic preparations of zucchini or any summer squash is to create little
squash boats and fill them with a bread based stuffing.
Preparation requires parboiling the squash about 5 minutes until tender.
Removing the center can be tedious but an apple corer simplifies the job.
Use small squash, about 3-4 inches long and no fatter than 1" in
diameter. After parboiling, cool the squash for handling. Cut the
squash in half. Make a slit at the stem end (the fatter end) only as long
and deep as the seeded center of the squash, being careful to keep the outer
shell of the squash intact. Starting at the blossom end (the skinnier
end), use the corer to carve out the center of the squash. You may have
to twist the corer from side to side in a screwdriver action to work your way
through the squash to the slit. Extract the corer and lift out the
center. Click her for a demonstration.
Chop the squash
centers and sauté in butter and olive oil with chopped celery
and onion. The mixture is done when the onions are
translucent. Add parsley and continue to sauté for about 1 minute more.
Mix in fresh, not dried, bread crumbs and beaten egg. Salt and pepper to
taste. Add your favorite cooked sausage to the bread mixture. An
option for the sausage is crumbled bacon or liver pate. If a
vegetarian version is desired, replace the meat with sautéed chopped carrot
or red pepper and grated parmesan cheese.
When measuring
ingredients use the following guideline for each zucchini half:
- 1T chopped celery
- 1t chopped onion
- 1/4 t chopped parsley
- 2T bread crumbs (about 1/2 slice sandwich bread)
- 1T cooked sausage or crumbled bacon (or 1t pate)
And, for the
beaten egg, figure:
- 1 beaten egg for 6 whole zucchini
Divide the
mixture evenly, filling the zucchini halves.
Place in a Pyrex
baking dish.
Bake at 350
degrees for 45 minutes.
Serve hot or at
room temp.
