How to Stuff a Wild Zucchini

"Sundays at the Moosewood Restaurant" and James Beard's "American Cookery" were the first two cookbooks the grown-up me ever purchased. I was 22 and living in New York City and fancied my self a home cook. So, I was happy to see this recipe from my friend Pam (see Beauty and the Beet Pasta Salad). She adapted it from Moosewood (the biggest difference is that she uses mozzarella, and they opt for swiss) and I would describe her (in the nicest possible way) as a free-spirited home cook (or kook), the best kind in my book. We both belong to a virtual dinner club on fb, so I am privy to her creative concoctions almost nightly. And let me just say that nobody splats her mayo or guts and nukes a zuke quite like Pam. Home grown zucchini are the best, as they tend to be ginormous as compared to those sold in markets, that resemble more a of large cucumber than anything else.  The bigger the better, I always say.

1965, a very good year, but not necessarily for cinema. How to Stuff a Wild Bikini was the sequel to Beach Blanket Bingo and the sixth in the series of the classic Annette Funicello and Frankie Avalon beach party movie franchise. Surf, sand, sun and summer lovin sums up each plot line and only Gidget did it better. The twist this time was a witch doctor (played by Buster Keaton), a spell gone awry and a cameo by Mickey Rooney. Did I mention it also featured Dwayne (Dobbie Gillis) Hickman and Harvey Lembeck as Eric von Zipper, leader of the local biker gang. Yeah, it's a classic and always a favorite during the Channel 7  4 o'clock movie Beach Week extravaganza. A genre that defined the pre-Woodstock generation, or as the movie poster promised: "For Beginners and Experts...an interesting course in the birds and the bees and bikinis" - need I say more?

The Recipe: (as written by Pam)

egg
mozzarella
feta
garlic
onions
dill
flour
zucchini

Saute the onion and zucc guts and garlic. Sometimes I partially nuke the zucc before stuffing, bake 350 about 30 min. 1-2 eggs, a couple spoons of flour so it's not runny. Usually there is more stuffing than will fit back in, so I put the rest on a slice or two of bread on the same cookie sheet and bake with the zucc.

The Recipe: (according to Moosewood)

4 medium zucchini, halved
3 tablespoons butter
3/4 cup finely minced onion
3 small garlic cloves, crushed
3 beaten eggs
1/2 cup feta cheese
3/4 cup grated swiss cheese
2 tablespoons parsley
3/4 teaspoon dill
1 1/2 tablespoons flour
salt and pepper
paprika, for top

Preheat oven to 375°F.Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside. In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika. Bake for 30 minutes or until filling solidifies.

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