Paderno World Cuisine Zucchini Corer
The Paderno World Cuisine zucchini corer allows for easy coring of numerous fresh fruits and vegetables. At 9 1/2" long, the corer is the appropriate size for coring zucchini and squash. The blade is curved with a slightly beveled tip that is perfect for piercing zucchini.
The professional quality stainless steel construction sets the Paderno World Cuisine zucchini corer apart from the rest. No plastic handle to break, just 100% solid steel from tip to handle.
Key Features
  • 100% stainless steel construction
  • Sharp serrated edges
  • Comfortably fits in the palm of your hand
Simple to Use
The zucchini corer is very simple to use. Slice the tip off of a zucchini and hold in one hand. Center the tip of the corer over the zucchini flesh and apply gentle pressure to pierce the zucchini. Begin pushing down and twisting the corer along the sides of the zucchini. Stop short of the bottom to avoid piercing through.
Continue scraping the corer along the inside walls of the zucchini and scoop out the pulp. When preparing zucchini/squash for stuffing, leave a thin wall of flesh intact.
<
Stuffed Squash with Roasted Tomato Stock
By Brittany Smith, www.modernmrscleaver.com
For the Stock
—10 firm roma tomatoes, chunked into large pieces
—1 large white onion, chunked
—15 cloves garlic, peeled
—Olive oil
—Kosher salt
—1/3 cup good red wine
—1 stem of fresh marjoram, leaves removed and minced
—1/2 teaspoon kosher salt
—cracked black pepper to taste
For the Squash
—6 yellow squash
—1/2 cup jasmati rice
—3/4 pound lean ground beef
—1/4 small red onion, diced small
—1 tablespoon olive oil
—1/2 teaspoon kosher salt
—cracked black pepper
—1/2 teaspoon granulated garlic
—1/4 teaspoon dried basil
—1/8 teaspoon ground cloves
—2 ounces shredded mozzarella
—red pepper flakes to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the prepared tomatoes, onions, and garlic in a 9x13 pan and drizzle with a couple tablespoons of olive oil and sprinkle with salt. Toss to coat.
- Roast in the oven for 50-60 minutes, stirring twice during cooking time. You will see some darkened edges and a lot of juice that has come out of the tomatoes. Set aside to cool slightly.
- Saute the diced red onion in the tablespoon of olive oil until the onion is softened.
- While the tomatoes cool, slice the tapered end off the squash and core out the insides leaving a semi-thin wall of squash inside.
- Prepare the filling by combining the ground beef, uncooked rice, sauteed red onion, salt/pepper, granulated garlic, basil, cloves and mozzarella. Mix together until thoroughly blended.
- Begin stuffing the meat mixture into the squash. Don't pack it too tight or the it will crack the squash as the rice expands. Leave the filling about 1/4" short of the top. Repeat until all the squash are filled. Save the remaining meat filling.
- Use a blender, immersion or stand, to puree the tomato mixture and place it into a medium pot, just large enough to hold all of the sauce and squash. You don't want your pot too big or your sauce will be too watered down when covering the squash.
- Bring the tomato puree to a simmer and add in the red wine, fresh marjoram, and salt/pepper. Let this simmer for 10 minutes. Taste and adjust salt/pepper if desired.
- Add the filled squash to the pot and add enough water to just cover the squash. This will turn the puree into a lovely tomato stock. When the liquid begins to simmer again, begin rolling tiny meatballs out of the remaining beef filling and drop them into the pot. This will flavor and thicken the stock.
- Season with a pinch or two of red pepper flakes according to taste.
- Allow the pot to simmer for about 40 minutes, stirring gently on occasion.
- Serve in a pasat bowl with a sprinkling of fresh grated parmesan and cracked black pepper.
