Those ubiquitous summer squashes

Stuffed half zucchini
That was one big squash!

My family was out of town most of last week, so of course I planned to cook the things they won’t eat. And high on that list are summer squash and zucchini. Personally, I think they haven’t explored the many possibilities of this summer bounty. They say it’s a texture matter, and if all they’ve ever tasted is steamed squash, I’m with them. (I don’t really think they’ve tasted at all—they’re just assuming they won’t like them; winter squash gets the same scorn, so I pass up all those good recipe for butternut and acorn squash.)

I had found a recipe online for zucchini stuffed with a tuna mixture. Since I had recently ordered a case of tuna—yep, twenty-four cans—I saw this as a win/win situation and included one large zucchini on my grocery order.

When I started to work with the recipe, I realized amounts were given in the metric system, mostly grams. I didn’t feel like spending an hour or more translating grams into cups and spoons, etc. So I scrapped the recipe and stuffed the zucchini the way I have always done it, but added tuna for more protein. Here’s what I did:

Ingredients

1 large zucchini

1 stalk celery, diced

3 green onions, diced

1 Tbsp butter

One 6 oz. can tuna in water

2 or 3 anchovy filets, (optional)

Salt and pepper to taste

½ tsp. thyme (optional)

One egg, beaten

1/4 cup grated sharp cheddar, plus more for topping

Panko

Ritz cracker crumbs

Parboil the zucchini. The one I had was so large, I used a deep skillet with a lid, because it wouldn’t fit whole in a saucepan. Do not trim the ends—keep all those good vitamins by cooking it whole. Leave it a bit firm as it will soften more during baking. Remove from water with tongs and let cool.

Meanwhile, sauté celery and onion in butter until soft. Remove from heat and stir in anchovy, mashing it into a paté. Add to tuna.

When zucchini is cool enough to handle, cut in half lengthwise and scoop out the meat in the center. This is easiest done by running a knife along the edge of the meat and then scooping it up with either a flat knife or a teaspoon. Dice the meat and add to tuna mixture.

Season to taste with salt and pepper and thyme, if using. Stir into tuna. Add egg and cheese. Stir to mix thoroughly and then add enough panko to hold the mixture together and give it body. Stuff into zucchini shells and top with more grated cheese and cracker crumbs. I prefer Ritz because they crumble so easily in a baggie, and they are so rich and good. Watching calories? You might prefer crushed saltines or more breadcrumbs.

Two hints: The zucchini halves will be overflowing with stuffing, and you’ll have to press the cheese and crumbs on to get them to stay. And you’ll have filling—just put it in a ramekin. It’s delicious, even outside the zucchini shells.

This will make a generous entrée for two with that ramekin left over for lunch.

If you’re a gardener and growing zucchini, this is the time of year when you leave anonymous bags of the vegetable on the neighbors’ porch or in their unlocked car. You’re probably tired of zucchini bread and zucchini fritters may not appeal. Try sautéing it, either sliced or grated, in butter with a good glug of soy sauce. Or look on the internet for zucchini bites or crisps—they’re a bit labor intensive but so good.

Those happy summer days of eating from the garden—or the farmers’ market—are almost over. Enjoy them while you can!