I'm noticing a trend with my recipes. Almost every one I post is a dessert. I love desserts, cookies especially. I also love fresh produce, picked from my backyard. But I discovered several years ago that I have a black thumb. I kill plants just by looking at them. This year, we have tomatoes, peppers, radishes, beans, eggplant, and popcorn. I think it's because I had nothing to do with planting them. My youngest daughter did. She can charm anything.
The one thing we can't get to grow in our yard is zucchini. My neighbors think I'm weird when I go begging for their extra zucchini. If you've ever grown it, you understand. Forget the zombie apocalypse; it's the zucchini apocalypse I'm worried about!
Anyway, here's one of my favorite ways to cook those really big zucchini you always find the day after you just picked the plants clean.
1 large zucchini (at least 12 inches long)
2 T. real butter, melted
1 t. garlic salt
4 c. garlic croutons
1 c. sharp cheddar cheese, coarsely grated
Split zucchini lengthwise and scoop out seeds. Discard the seeds. Line a baking sheet with foil and place the zucchini, cut side up, on the sheet. Brush zucchini halves with butter and sprinkle with garlic salt. Bake at 400° for 15 minutes, until squash begins to soften.
Meanwhile, lightly crush croutons until they are coarse crumbs. Toss croutons and cheese together. Fill the centers of the zucchini, mounding filling onto the cut sides of the squash. Bake another 15 - 20 minutes until the squash is tender and cheese is melted.
Slice each half into 6 - 8 pieces to serve. The skin of such a large squash may be too tough to eat, but the rest is delicious.