Zucchini Balls! (And yes, I am alive)

Tee hee! Balls!

Ok, now that I have that out of my system...

I found these adorable 8-ball zucchini at the farmers' market. Mostly I had to try one because... well, it's a freakin' ball o' zucchini.

I started by cutting each in half and hollowing out with a spoon, but not digging out too much that they lost their shape.



Then I sauteed the innnards with some onions and garlic. When they were mostly soft, I cut up half a Tofurkey sausage into bite-sized chunks and threw that in too. I threw in some tomato sauce to complete the stuffing and spooned some into each baby zuke.

Then I sprinkled parmesan cheese over the top. Because you cannot have Italian-type cuisine without cheese. Really. It's a law in Italia. When Italians are feeling especially patriotic, you can hear shouts of Formiggi Sempre! walking down the street.

I baked it in the toaster oven 'til the flesh of the ball (giggle! ok, so not completely out of the system) was tender but not soft.

Since I had only used half of the Tofurkey, I just ate the other half alongside the zuke.


Stuffed Zucchini 8-ball! A hole-in-one!



(Wait a minute. That's the wrong sport!)

VCK Marinara Sauce

Here is something I make a lot. I like to make my own marinara sauce because I know exactly what's in it. Plus, it doesn't take too much time and it's easy.

I start by sauteeing up onions and whatever vegetables are around. Usually this ends up being carrots, bell peppers and zucchini. Then I add a shit-ton of garlic. This is a precise measurement, people. Not one clove, not 3 Tablespoons, but a "shit-ton."

Then I add a 28 oz. can of crushed tomatoes, lots of S&P and some dried herbs--usually basil and oregano. Sometimes parsley, but only if I'm feeling daring. I usually also add parmesan or other hard cheese rinds that I freeze just for this occasion. If you've ever wondered what to do with your inedible cheese rinds, you've found the place. It adds a really yummy flavor. You just gotta fish it out before you serve it, lest someone end up with a soggy cheesy remnant.

Sometimes I can't find the large can of crushed tomatoes, so I get diced or even whole and just squish 'em up with my hands. This can be fun, and quite cathartic if you're frustrated with someone. Just imagine the slippery tomato is that person's slimy head you're crushing. Really, it makes you feel better!

Then, essentially I let it simmer for a really long time.



See? That's the rind in there.

Today I had some fresh spinach that needed to be used up, so I chopped it up and added it to the sauce. You can't taste 99% of this stuff once it gets incorporated. It's like chili. Everything ends up tasting like chili. All the vegetables do here is lend some sweetness (in the carrot's case) and nutrients to the sauce.

I usually let it simmer away for at least an hour. Mind you, this is mostly inactive time. You don't have to babysit, just reduce the heat a lot, pop on a lid and let it go. You don't have to do it this long, but it helps the flavor.


Then I use it for whatever! Pasta, pizza sauce, etc. Once I even made "eggs in purgatory," a dish where you poach eggs in the tomato sauce. (Kinda like this one.) I served it over some garlic bread and it was awesome.

If I'm not planning to use the sauce right away, I just put it in the freezer. Voila!