stuffed globe zucchini


Apparently if I’m ever on my death bed, my last meal on this earth will be zucchini. The reason I say this is that a few years back, after Eric and I got married, we were playing The Newlywed board game and one of the questions was…”If your spouse was on his/her death bed, what would their last meal be?” Right away I knew Eric’s would be a big double cheeseburger with bacon and bbq sauce with a side of fries. Unfortunately we lost that round because for some reason Eric answered that I would want zucchini! ZUCCHINI!! What the what? Now I do love me some zucchini but for my last meal? Ummm…how about a big bowl of pasta or a perfectly cooked filet? But not zucchini! I made our friends promise right then and there that if that day ever came…do not let Eric be in charge of my last meal!!

I do cook zucchini a lot though. One of the reasons is that I always plant too many plants each year and I must have short term memory loss because every year I forget that one plant would be enough for this little family…Not 5! And every year I have an abundance of zucchini in which I quickly run out of recipes to use them in.

Normally I stuff the regular long zucchini but this year I branched out to these little round globe zucchini. I actually prefer these bad boys for stuffing because you can fit more stuffed goodness in them and really thats the best part! And how cute and compact are they? It’s like a little present that’s jam packed with flavor!

I better get a start on a new zucchini recipe because I’m sure my plants are multiplying like crazy as we speak!

4 globe zucchini

1 cup cooked rice

1/2 cup sundried tomatoes chopped

1/2 cup goat cheese

2 handfuls of fresh spinach torn into pieces

10 or so fresh basil leaves julienned

1 tsp salt

1/1 tsp pepper

olive oil or bacon fat or something of the like to rub on the outside of the zucchini

Preheat oven to 350*

Slice the tops of the zucchini and save them. Using a spoon or a melon baller, scoop out the insides of the squash being careful not to pierce the outer shell.

In a medium bowl, mix the rice, goat cheese, sundried tomatoes, spinach, basil, salt and pepper together and taste and adjust to your liking.

Stuff each squash with equal parts of the rice and put the caps back on the zucchini. Brush the outsides of the zucchini with olive oil (I used bacon fat because that’s what I had on hand).

Bake for 40-45 minutes until the zucchini is tender and serve!