Broccoli and Cheese Stuffed Zucchini

Did you ever notice how the minute a food is "stuffed" with any other food, it immediately sounds more impressive. Sausage Stuffed Mushrooms. Rice Stuffed Peppers. The most impressive I've heard is crab stuffed shrimp. Mm Mm Mm. But, at the base of it all, does stuffing something reeeally make that much of a difference? Couldn't you just have sausage and mushrooms on the side and just eat them in the same bite? Well ya, you could, but that would not nearly be as much to make OR eat. Plus, there is a certain amount of flavor infusion that happens that makes all the effort worth it. 

I got inspired to make stuffed zucchini as a means to get rid of some extra ingredients in my fridge. But it turned out pretty well, so I think I may just make it again. The trick is to pre-cooked the zucchini a little bit. Not only does it cook faster without all the stuffing, but it also makes scooping the flesh out so much easier. 

Warning: I know most of my recipes are more or less approximations of amounts, but this recipe especially is more of an overview than a detailed how-to. Mix ingredients (and amounts) at your preference!

2 Large "fat" zucchini
1 cup of shredded cheese (I used Vermont white Cheddar)
1 head of broccoli, shaved down to florets
3 tablespoons of hot sopressata, minced (optional, but I like the tang)
2 tablespoons of Panko Bread Crumbs
Salt to taste

1. Preheat oven to 400F
2. Cut the zucchini into two inch long sections, across the grain
3. Drizzle with olive oil and salt
4. Arrange on aluminum lined, greased tray and bake for 15 min or until a fork goes into the zucchini easily. Keep the oven on.

5. While the zucchini is baking, shred the cheese and mix with the sopressata

6. Mix with the broccoli florets. Note: I generally don't add salt to the mixture, because the cheese and the sopressata have enough salt as it is. 

7. Once the zucchini has cooled, scoop out most of the inside flesh, leaving about a 1/2 centimeter thick shell. Eat, don't discard, the flesh. Let's not waste food people. 

8. Stuff each zucchini with the cheese and broccoli. Top with some of the panko bread crumbs. 

9. Bake for about 15 more minutes or until the top is golden brown like below. 

Enjoy, but be careful! The cheese is hot!