July, much like June, has been hot and very dry. But while many of my plants are suffering, the zucchini and other summer squash plants are thriving. If anything, they have done their best in years. The past 3 years I had real issues with powdery mildew. Last year I didn’t even get one squash before that settled in. The dry heat might just be good for this…..so at least we will be eating delicate summer squash it seems 😉
The first to produce were my two Bush Baby plants. I love the stripe color, and the shape is more like a crookneck squash. Best picked before they get over 7-8″ long.
- 4 medium zucchinis (less than 7″ long)
- Ground black pepper & fine sea salt
- 2 Tbsp unsalted butter
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1/3 cup dry breadcrumbs (see notes)
- 1 cup shredded or chopped mozzarella
Heat oven to 375*, lightly oil a glass 9×13″ baking dish.
Halve zucchini lengthwise, and using a small spoon, gently scrape out flesh inside (reserving, finely chop up), leaving the wall of the shell about ¼ to ½” thick. Place boats in the prepared dish, sprinkle pepper and a punch of salt over them. Bake for 10 to 15 minutes, till softened.
Meanwhile, in a large skillet over medium, melt butter. Add onions, saute until tender, about 5 to 10 minutes. Add in garlic, cook for a minute. Add reserved zucchini, saute for about 5 minutes. Stir in breadcrumbs, take off heat.
Spoon filling into boats, sprinkle cheese on top. Bake for 15 to 20 minutes, until cheese is golden and bubbling.
Serves 4 to 8, depending on appetite.
To make fresh dry breadcrumbs, toast a large piece or two of bread till deep brown. Let cool, on a rack to help stale. Rip art, crumb in a mini food chopper or blender, until finely crumbed. Spread on a plate and leave out to dry more.