Close Menu
Gun Recs
  • Home
  • Gun Reviews
  • Gear
  • Outdoors
  • Videos
What's Hot

Murfreesboro Police Nab Six in Drive-by Shootings Case

Study highlights bystanders’ role in gun violence prevention

Ensuring Safety During Playdates: Gun Safety Talks Needed

Facebook X (Twitter) Instagram
Gun Recs
  • Home
  • Gun Reviews
  • Gear
  • Outdoors
  • Videos
Subscribe
Gun Recs
Home»Outdoors»Recipe of the Week: Super Stuffed Zucchini Squash
Outdoors

Recipe of the Week: Super Stuffed Zucchini Squash

Gunner QuinnBy Gunner QuinnJune 23, 2025
Share Facebook Twitter Pinterest Telegram LinkedIn Tumblr Email Copy Link
Follow Us
Google News Flipboard
Recipe of the Week: Super Stuffed Zucchini Squash
Share
Facebook Twitter LinkedIn Pinterest Email Copy Link

The following recipe for Super Stuffed Zucchini Squash is from SurvivalBlog reader V.F. , who says: “The exact proportion of ingredients is not crucial — use them in proportions that suit your taste.  An egg is included to bind the breadcrumbs to the other ingredients.”

Ingredients
  • Zucchini, medium-size.
  • 1 large Egg (or two medium eggs)
  • Coarse breadcrumbs (preferably freshly-made.)
  • Parmesan cheese (You can substitute other cheeses, such as Mozzarella.)
  • Minced Garlic (optional, to taste)
  • Cherry tomatoes, chopped
  • Pine nuts (optional)
  • Lemon zest
  • Thyme
  • Oive oil
  • Salt, to taste
  • Pepper, to taste
  • Pesto sauce (optional.)
Directions
  1. Wash and slice the raw zucchini lengthwise into halves and hollow out the flesh, leaving “boats” with a 1/4-inch thick rim inside each half. Do not discard the removed flesh.
  2. Prepare the filling. Chop any large pieces of scooped flesh and transfer to a kitchen strainer. Press out any excess moisture, and then add the zucchini flesh to a bowl with the egg, breadcrumbs, cherry tomatoes, thyme, lemon zest, cheese, garlic, pine nuts, and salt. Stir for a minute until everything is well combined.
  3. Preheat your oven to 475°F.
  4. Stuff the zucchini halves. Place the zucchini shells in a baking dish or on a baking sheet lined with parchment paper. Drizzle them with olive oil and then spoon in the breadcrumb mixture.
  5. Bake at 475°F oven until the zucchini is tender and the filling is golden brown.  (About 16 to 18 minutes.)
SERVING

Just before serving, you can optionally add some pesto sauce on top. Serve these hot.

—

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

Read the full article here

Share. Facebook Twitter Pinterest LinkedIn Tumblr Email Copy Link
Previous ArticleEp. 391: Wolf vs. Dog, Record Grizzly, and Aoudad Air Support
Next Article PETER ZEIHAN Takes Big Swings: Hezbollah, Hamas, and China’s Crisis

Related Posts

Luxury Montana Golf Course Accused of Illicit Irrigation

July 1, 2025

California Euthanizes Mountain Lion Following Attack at Summer Camp

July 1, 2025

Ep. 920: Foundations – Whitetail Rules are Made to be Broken (Sometimes)

July 1, 2025
Latest Posts

Study highlights bystanders’ role in gun violence prevention

Ensuring Safety During Playdates: Gun Safety Talks Needed

Colorado Corrections Officer Arrested for Domestic Violence

Gun Violence Claims 5,700 Hispanic Lives in 2023

Trending Posts

Odessa Man Arrested for Weapons and Assault Charges

July 1, 2025

Luxury Montana Golf Course Accused of Illicit Irrigation

July 1, 2025

Book Review: 2025 Traveler’s Guide To The Firearms Laws Of The Fifty States

July 1, 2025
Facebook X (Twitter) Instagram Pinterest
  • Home
  • Privacy Policy
  • Newsletter
© 2025 Gun Recs. All Rights Reserved.

Type above and press Enter to search. Press Esc to cancel.