We can almost make the claim that we have as many giant zucchini as there are recipes for "giant zucchini" on line! However, there was one that inspired me as soon as I saw it.
It was a simple stuffed zucchini wherein the author used various leftovers from her fridge. Seemed like a pretty good idea and as I reached for the refrigerator I thought only of three things - bacon, butter and brown sugar.
The butter and brown sugar inspiration comes from from favorite preparation for acorn squash. The bacon, well, because it's bacon!
Technically, those three ingredients are not leftovers, but it sure does open up a big door! If this one works well, the next one will be bacon and maple syrup. Then there's honey and prosciutto and maple and smoked ham with caramelized sweet red onion...
Here's what did:
Cut a large zucchini in half lengthwise and scoop out the seedy pulp. Place the squash halves on a cookie sheet with the scooped out side up.
Brown 6 or 7 slices of bacon until they are nice and crispy. Remove bacon from the pan and drain on paper towels. Deglaze the pan with 1/4 cup of water and add 3 tablespoons of butter and about a half-cup of brown sugar. Stir well, remove from heat and whisk mixture briskly in a bowl until slightly foamy. Divide the bacon between the two squash halves and split the liquid between them.
Bake in a 350 degree oven with a pan of water on the bottom shelf of the oven and the zucchini above it on the next shelf for 40 - 45 minutes. The time could be longer if you use a squash larger than the one I have used here.
Garnish with some fresh parsley sprigs and serve. Boy Howdy! It is some kind of good!