Stuffed Zucchini

Everyone, I would like for you to meet my Pepere…

 

A few things you should know.  My Pepere grew up in New Brunswick, Canada.  He understands the concept of working hard for what you get.  He doesn’t let people walk all over him.  He likes to hear about my college and (future) career life.  He always encourages me, and when I start to get anxious about the dietetic internship, he simply says, “You can only do the best that you can do.  That’s it.  Worrying isn’t going to do anything.”

I learn a lot from my Pepere.

He also adds ketchup and peanut butter to everything—everything!  So now you know why I am the way I am.  In case you were ever wondering.

I spent my entire morning painting Pepere’s garage, and I couldn’t have been happier.  He paid me, despite the fact that I was shaking my head “no”.  He likes to pay his grandkids for working hard, whether that’s college or—in this case—painting.  What he doesn’t realize is that I’d be more then happy to just sit down to a good meal, while listening to him tell stories from his childhood in Canada.  The movie theatre that he worked in as a young teenager.  What he saw as a young man, living in Montreal.  How they managed to hunt down a full grown moose and haul it out from the thick Canadian woods (!!!)

Stories.  Lots and lots of stories.  I never grow tired of hearing them, and there always seems to be a new one to share.  I love it.

Oh, and the meal.  If my Memere were still around, she would have been so impressed with this stuffed zucchini that my mom made.  It’s Memere’s official “top secret” recipe, that my mom reluctantly shared with me for the blog.  I told her that you guys were all great cooks and would do this recipe proud if you ever decide to make it. 😉  We served it with garlic mashed potatoes and steamed carrots for a country-styled meal.

Bon Appetit! 😀

Stuffed Zucchini

  • 1-lb. lean hamburg
  • 1 very large zucchini
  • 2 eggs
  • 1/2 c. bread crumbs
  • 1 slice wet bread
  • salt and pepper
  • 1 small onion
  • parsley (a little)
  • small clove garlic
  • 1 T. parmesan cheese
  • 1 can tomato sauce
  • 1 can stewed tomatoes
  1. Take out seeds of zucchini until it is hollowed out (but keep some of the fleshy part in there!) 
  2. Combine hamburg through parmesan cheese.
  3. Stuff hallowed out zucchini with the hamburg mixture.
  4. Add zucchini to roasting pan, and pour tomato sauce and stewed tomatoes on top.
  5.  Bake for 1-1/2 hr. at 375, or until zucchini is tender.

Question: Do you take after anyone in your family, with certain quirks, likes/dislikes, personality, etc? 

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17 thoughts on “Stuffed Zucchini

  1. My twin sis and I both feel like we have a great balance of characteristics and quirks from both of our parents and our maternal grandparents. We grew up so close to our grandparents that I suppose it was bound to happen. 🙂 Although they both passed away several years ago, we still reminisce about all of the wonderful stories they would gladly share with us. We also honor our grandmother every Thanksgiving when we make her homemade cornbread dressing, which I might add is absolutley divine. I have played with it a bit to “healhify” it some, but overall, I have tried to stay true to the recipe. Thanks for sharing a part of your family with us!

    • That is so beautiful, Kori! I plan on honoring my Memere with some of her traditional Thanksgiving recipes as well. Your grandmother’s homemade cornbread dressing sounds wonderful! 😀

  2. Awww, Pepere is so cute!! 🙂 I actually have that famous stuffed zucchini recipe already. It’s one of the first dishes I made Nate when he and I were dating. He’d never had anything like it before and loved it. As for who I take after, I’d say I have a bit of Mom and Dad…although people say I really take after dad in looks. 🙂

    • That sounds so much like my parents and I as well!! Although I’m still working on aquiring my mom’s cleanliness in the kitchen. I tend to be a messy cook. 😉

      • I’m only able to keep the kitchen clean when I’m not cooking. If I’m making a meal or baking bread, though, it looks like a child raided the cabinets without restraint!! I have to laugh at the mess I make!

  3. I think I take after my mom a LOT! It’s probably a combo of genetics with spending time together/talking a lot that she rubs off on me (and hopefully me on her a little too).

    The stuff zucchini sounds awesome with the tomato sauce on top! Thanks to your mom for sharing!

  4. I love Pepere quote “You can only do the best that you can do. That’s it. Worrying isn’t going to do anything.” That is so true, my mom tells me the same.

    As for my moom I would say I mostly take after her though I find I do have personality traits from my father as well. My mom is very independant woman and never afraid to do anything on her own. It took me awhile to get there but I am now. Basically, my mom is confident women which I love and it took me awhile to find mine but I have in the last fw years.

  5. What a sweet tribute to your Pepere. It made me miss my grandfathers (who are both deceased). They were both amazing people with fantastic story-telling ability, too.

    I take after my mom. We are almost carbon copies of each other. Looks, personality, interests, perspective – we share it all. It’s a great thing because she always knows where I’m coming from when I call her to talk about something. 🙂

  6. Aww what a sweetie! It makes me miss MY grandpa!

    I love zuccini… so those look really delicious to me, although I would probably such in some sort of bean for the meat. You can send your mama a great big thank you for sharing such a secret recipe 😉

    ❤ Tat

  7. I love how bonded your family is. Makes me wish my family was closer-knit, but old relatives have all passed on now.
    Hmmm…does he add ketchup and PB to everything at the same time?! I can only imagine…haha.

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