8 Ball Squash

This week in your share you will find 8 ball squash. This is essentially round zucchini. You can use it the same way you would use your zucchini. They are great sauteed, grilled, and are great for stuffing because of their round shape. Enjoy!

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

Ingredients

• 4 8-ball zucchini
• 3 cloves garlic
• 1/3 cup sun-dried tomatoes (not oil-packed)
• 1 1/4 cup cooked brown rice
• 2 tablespoons slivered almonds
• 1 cup basil leaves, chopped

Instructions

1. Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.
2. Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.
3. Chop the zucchini pulp. Heat a non-stick skillet over medium-high heat, and sauté the garlic for about 1 minute. Add the zucchini pulp and cook for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves and black pepper to taste. Cook until warm, about 3 minutes.
4. Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.

From: Susan Voisin, Fat Free Vegan Kitchen