Friday, August 15, 2014

Picadillo Stuffed Summer Squash


It seems like the summer has flown by, maybe that's because we didn't really have that much of one?

It's taken until almost August before our garden really started to produce anything other than radishes and peas. 

Now I can't give the cucumbers and squash away fast enough let alone eat or cook with them. But I found a new fave way to eat squash and this dish freezes beautifully so you could have a taste of summer on a rainy, dreary day like today.

I combined two of our favorite dishes and it worked so well, we all loved the flavors and it really was easy. We love Picadillo, a Spanish dish that is hearty and so full of flavors, stuffed into tender, fresh, sweet, zucchini and summer squash right from our garden. 

Baked and then covered in obey, gooey cheesy goodness, I bet even the most picky eaters would love this dish!


We normally eat Picadillo over couscous, rice or mashed potatoes but I love the additional benefits of eating this delicious summer vegetable. 

You'll probably have leftover filling, don't throw it away! Picadillo is delicious over a baked potato, in a frittata or omelet, even in a quesadilla! You can find my recipe for Picadillo here.



Ingredients:
1 lb. ground beef, turkey or pork
1 cup diced onion
1 cup diced celery
1 cup diced green pepper
3 cloves garlic grated or minced
1 14 oz can whole or diced tomatoes-crushed with their juice
1 4 oz can tomato sauce-reserving half
1/4 cup green olives-chopped
1/4 cup olive brine
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp Oregano
Pinch Cinnamon
1/2 cup frozen peas(optional-but so nice) 
4-6 medium summer squash or zucchini-halved and using a spoon or melon baller, scoop out the middle to create boats, save 1cup of the pulp removed.
1 cup shredded mozzarella cheese

Directions: 
In a large pot, brown and crumble meat. 
Add in the onion, celery, green pepper and the pulp (chopped) and stir to combine and cook for 5 minutes. 
Add in the garlic and cook for 1 minute.
Add in the tomatoes and 2oz. of the tomato sauce, Worcestershire sauce, Soy Sauce, Olives, brine, Oregano and Cinnamon. Stir to combine, cover and lower heat. Cook for about 10 minutes, stirring occasionally. 
Lastly stir in the peas, if using.
Check seasoning, add in 1 tsp of pepper, I doubt you'll need salt. Set aside to cool slightly.

Meanwhile, preheat oven to 350 degrees, spray a large casserole dish with non stick spray. Add 1 oz. of water to the reserved tomato sauce and pour in the bottom of the dish. 
Place the "boats" in the dish. Use 1 tsp of olive oil and brush each "boat"; season with salt, pepper, Set aside.
Scoop picadillo into zucchini boats, packing it in and distributing evenly (store extra if you have any). Cover with foil and bake for 20 minutes. Remove foil and sprinkle with cheese, then bake uncovered for an additional 5 minutes.


Enjoy!









This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish