Solar-Oven Stuffed Zucchini

By: Linda Pinkham | September 02 2009
Posted in Rogue Valley - Cook It - Rogue Valley

Everyone who grows zucchini in Southern Oregon always ends up with at least one “monster” squash in their garden. Here’s a recipe that will make you hope for an oversized zucchini.

Stuffed zucchini with tomato sauce

1 large zucchini squash

1 lb ground turkey

2 eggs

3/4 C shredded Parmesan cheese

3/4 C Italian seasoned bread crumbs

1/2 C chopped fresh parsley

3 cloves garlic, minced

1T chopped fresh oregano

2 T chopped fresh basil

1 tsp salt

1/2 tsp pepper

1 qt jar of tomato pasta sauce

Slice the zucchini lengthwise and scoop out the seeds. Place halves in covered baking dish that fits in your solar cooker. Except for the pasta sauce, mix the remaining ingredients together in a large bowl and stuff each half of the squash, mounding the stuffing up in the center. Pour the tomato sauce over all, then cover and bake in the solar oven for at least two hours, until the sauce is bubbling hot.

Alternate method: cook in conventional oven about one hour at 350°F.

Photo: istockphoto.com/illuworld