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?