Ball squashes vary in size from small to large in diameter and have a globular to an oval shape, capped with a rough, green stem. The skin is smooth, glossy, thin, sometimes exhibiting faint vertical ridges and dark green color. Underneath the surface, the flesh is white, tinged with a pale green to yellow hues, and has a crisp, spongy, and tender consistency. Within the flesh, there are also many small, edible seeds. Eight Ball squashes have a mildly sweet, vegetal flavor with subtle nutty undertones.
Their shapes make them perfect for stuffing. You can fill them with rice or couscous, and meat, tomatoes, and herbs.
The best way to store zucchini is in the refrigerator's crisper drawer where humidity is kept to a minimum.
Taco Stuffed Zucchini
4-5 Zucchini balls
1 pound of ground beef
1/2 cup chopped onion
1/2 cup chopped poblano pepper (or green bell pepper)
1 teaspoon chopped garlic
2 teaspoons taco seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 cup spicy tomato salsa
1 cup finely shredded cheddar cheese (divided)
- Cook zucchini whole in boiling water for ten minutes, then drain and cool.
- Cut a top slice off the zucchini and use something like a melon baller to hollow out the insides of the zucchini.
- Brown the ground beef, onion, pepper, and garlic with seasonings and drain any fat.
- Stir in salsa and half the cheese; mix well.
- Fill hollows of zucchini with meat mixture.
- Sprinkle the rest of the cheese over the top.
- Bake zucchini and tops (set-tops on the side) for 25 minutes or until cheese is nicely melted.