Sallie and I just made (from scratch) a dish we think is up to the standards of the twins site.
We took a large zucchini (fresh from the Bucy farm), cut 3" to 4" slabs of zucchini carved out leaving the base with 1/4 " of the pulp.
Take 1/3 lb. of ground buffalo and one link of red wine sausage, saute up 2 minutes, add 1/2 diced onion (fresh from Bucy farm) and saute till done.
Add 4 (fresh from the Bucy garlic garden) tomatoes, skinned.
Add to your liking: Italian seasoning, garlic powder, onion powder, garlic salt seasoning, oregano, celery salt, Emeril essence, parsley. Cool slightly.
Add about 1 cup of your favorite wild rice (I like Near East). Add 1 cup mozzarella cheese, stuff zucchini cups, top with asiago and parmesan cheese.Bake 30 minutes, then broil a couple minutes to finish off.
We served with roasted garlic and butter mixed then put on top of rustic sour dough cut in 1/2. Perfect accompanied with salad of your choice.
