Thanks to Brent for sharing the garden bounty from his mega backyard farm and his nuclear mutated zucchini patch! As you can see this was no typical zucchini; consequently, it deserved a thoughtful preparation. Since the seeds in this behemoth were themselves behemoth (as far as zucchini seeds go) the vegetable was begging to be gutted and stuffed.
I sauteed some onions, garlic, and roasted Hatch Chile Peppers and seasoned with S & P and sweet paprika before throwing in some quinoa for a pilaf preparation with chicken broth. After the quinoa was cooked I grated in some cave aged Gruyere left over from appetizers with friends and family last weekend. I made a fast puree of tomato paste, tomato sauce, olive oil, and S & P to top the quinoa once it was stuffed in. I then pulled the provolone cheese over the snugly stuffed zucc like a loving parent would pull the blanket over their child after a bedtime story. Thirty minutes at 375 produced this!
I loved the amount of zucchini flesh in this big bad veggie. Because the classic zucchini flavor was a little more mild than most zucchinis (most likely a trade off for the size) it really served as a great stufee for a rich filling.
