I kept pretty busy those first few weeks preparing for my Gatsby Lawn Party (in a previous Post).
Then, when June was still in its early days, I told a friend I wasn't enjoying summer, I was too disgruntled about my job being taken out from under me and having to face the oh so daunting task of finding new employment. Well, shortly after the words left my mouth I knew that was silly. Life doesn't wait for things to be going perfectly. Its up to us to take our pleasures and wrest them from the hours as they 'Fly' by. So I took my summer back.
Don't get me wrong, I was actively job hunting, but in this technological world of 2013, that means trolling the internet and submitting lots of resumes online. I could spend 4 hours a morning doing that, and be done by 11am. After a light lunch, I was off to Honeymoon Island. I finally made it all the way to the north tip of Honeymoon, 5 miles round trip.
Or, some times, I would meet a friend for lunch.
Some days were spent just planning a more involved recipe to try, now that I had all afternoon.
I remember growing up, if I stayed home from school, watching my mother start dinner in the middle of the afternoon. I did that this summer. And even for someone who enjoys cooking as much as I do, it was so much more enjoyable to slowly tackle each and every preparation with a relaxed pace. And sure, we ate a little earlier in the evening than we do when I am working full time but with the whole long summer evening a head of us, we would find our way to the local craft breweries to enjoy a pint while the sun was settling.
We took a few days to enjoy Anna Maria Island, our favorite summer destination. Swimming in the pool, trying new restaurants and even a little boating.
And then I was lucky enough to find gainful employment by the beginning of August. Very lucky and most grateful.
Yes, the summer flew by. But not before I took my share of its sun kisses, and its joyful spirit that we only get for a few months, if we are smart enough to embrace it.
And I was determined to try this stuffed zucchini before the season has completely faded.
Been wanting to for weeks. Its super easy for weeknight cooking, even after a full day at work. :)
Feel free to futz around with the seasoning, and the cheese. Heck, mix it up however you want, but promise me you will enjoy!!
Zucchini 4 or 6
Turkey Sausage crumbles (about 1/2 C)
Parmesan cheese (1/4 C)
Fresh Thyme (1 T)
Sweet onions (1/4 C) Pre cooked or not. Either way. You pick.
Optional:
Bread Crumbs (1/4 C)
Monterey Jack Cheese
Smoked Turkey Sausage (Small Dice)
Cut the Zucchini lengthwise. Scoop it out and dice up the insides.
Mix with the remaining ingredients of your choice, and Salt & Pepper.
Cook in 400ยบ oven for 25 mins. (give or take, until its as brown as you like it)
I then topped mine with some flash cooked tomatoes. Here is a pic of the outcome, along with some pictures of my summer. Happy Fall!!
