Recipe: Zucchini Grande (chili stuffed zucchini)

ZUCCHINI GRANDE

"First test zucchini's texture; if skin and flesh pierce easily with the tip of a sharp knife, it's good for cooking."

1 large (2 to 2 1/2 lb., 13 to 14 in. long) zucchini
1/2 pound ground lean beef
1 small (6 oz.) onion, chopped
1 small (about 6 oz.) red bell pepper, stemmed, seeded, and
chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (4 oz.) can diced green chilies
1 (8 oz.) can corn, drained
1 (8 oz.) can Mexican-style stewed tomatoes
1/4 cup chopped fresh cilantro
1/4 cup fine dry bread crumbs
1/2 cup shredded jack cheese

Cut zucchini in half lengthwise. Scoop out and discard soft center. Scoop out enough flesh to make a 1/2-inch-thick shell. Coarsely chop flesh and reserve. Place squash, cut side up, in a 10- by 15-inch baking pan.

Meanwhile, in a 10- to 12-inch frying pan over high heat, frequently stir beef, onion, and bell pepper until meat is crumbled and browned, 8 to 10 minutes. Drain off and discard fat. Mix into pan the chili powder, cumin, chilies, corn, tomatoes, and reserved zucchini. Boil on high heat, uncovered, until most liquid evaporates, about 5 minutes; stir often. Mix in cilantro, bread crumbs, and half the cheese. Spoon filling equally into zucchini shells.

Bake in a 350 degree F oven until zucchini is soft when pierced and filling is hot in center, 30 to 40 minutes. Sprinkle remaining cheese; bake until cheese browns lightly.

Put zucchini on a platter, and cut into wide slices.

Serves 4 to 6
Source: Catharine McNair, Stockton, California