These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Stuffed 8 Ball Zucchini

From Dawson Local Harvest

<p>Want to know what to do with 8 Ball Zucchini? Here&#8217;s a quick ideas. Start with four 8 Ball Zucchini.</p>
Source: Mr. Leilani (Entered by Alan Vining)
Serves: 4 adults as a main side dish.

1/2 cup fresh Spinach leaves, chopped
one clove elephant garlic, minced
one onion small, minced
one tomatoe small, diced
3/4 cup bread crumbs
3 tbsp. extra virgin olive oil
one cup fresh grated Parmesan cheese
one ounce fresh Basil leaves

Step by Step Instructions
  1. Cut in half and scoop out the pulp (chop up and set aside), leaving 1/4" walls. Take a 1/2 cup packed-down spinach leaves, chop it up a bit, add 2 cloves minced garlic and a small onion, minced, plus half a dozen basil leaves, and saute' in a little olive oil over medium heat about 3 minutes.
  2. Dice a small tomato and add it and the zucchini pulp to the mixture, cook 7-8 minutes, stirring occasionally. Remove from heat and mix in 3/4 cup of bread crumbs. Add salt & red pepper flakes to taste. Now you're just about set.
  3. Spoon some zucchini-spinach mixture into an 8 Ball half and top with as much fresh Parmesan as you like. Put in a pre-heated 350 degree oven and bake until the cheese is melty, about 20 minutes.