Baked Stuffed Zucchini

The Garden is in full squash production.  Here is a great way to use the zucchini you should have picked two days ago, but you did not see them under that giant leaf until they got just so big.

4 large zucchini – or six smaller ones

2 15 Oz. cans stewed tomatoes

1 large sweet onion chopped

2 T. Pesto – or 20 basil leaves chopped, and 2 cloves of garlic minced

½ cup grated Parmesan cheese

Salt and Pepper

Pam  (of course)

Preheat the oven to 425º

In a saucepan put the tomatoes and the onion and bring to a boil and then reduce to simmer and cook until the onion is translucent, about 20 minutes.

Cut the ends of the Zucchini and slice them down the center lengthwise.  Scoop the seeded middle out of the squash digging it out as an American Indian would have dug out a wooded canoe.

When the tomatoes are done remove the pan from the heat and add the pesto and the Parmesan cheese and mix well.

Spray an oblong pan with Pam.  Fill each zucchini canoe with the tomato mixture and place in oblong pan.  After you have filled all the zucchini sprinkle salt and pepper on each one.

Add a cup of water to the pan without pouring on the zucchini canoes.  Cover the pan with foil, sealing it as best you can.

Carefully place in the oven so as not to make the canoes float around and turn upside down.

Cook for 45 minutes.  Then remove the foil and continue cooking for another 15 minutes.  The zucchini should be fork tender.

4 servings as a main dish or 8 as a side dish