Needed for this recipe:
¼ cup or so Sunshine Coast Olive Oil Co. Milanese Gremolata Infused Olive Oil*
1 zucchini, grated and drained of excess water
1 onion, chopped
4 Oilala’ sundried tomatoes, packed in Extra Virgin Olive Oil* chopped finely1 celery stalk, chopped thinly
¼ cup pine nuts, lightly toasted
Panko bread crumbs: optional
Fresh herbs for garnish
*also delicious with Rosemary or Wild Mushroom and Sage Olive Oils.
**most olive oil packed foods are packed in pomace or lampante grade olive oils, whereas the Oilala’ brand comes with delicious high quality Extra Virgin Olive Oil. Though pomace oil does not have to be made in a food safe facility, it is legally considered ‘fit for human consumption’. It is made with high heat or chemicals that result in chemical changes (PAHs) associated with many health risks, including cancer. Lampante oil is an industrial oil not legally allowed to be sold as food, but ends up in many pre-packaged olive oil foods. I drain off excess ‘olive oil’ from pre-packaged foods and throw it away.
Preheat your oven to 375 degrees.
Cut your winter squash in half. Brush with Milanese Gremolata Olive Oil and bae in the oven for 45 minutes until just tender crisp.
Meanwhile, sauté onion and celery in half your Milanese Gremolata Olive Oil (a couple of good glugs). After three minutes, add sun dried tomatoes and a sprinkle of salt. Sauté another two minutes. Give your grated zucchini one last squeeze, trying to get it as dry as possible. Gradually add zucchini to sautéed vegetables, stirring constantly. You may need to add a bit more Milanese Gremolata oil at this point. You want your zucchini to be crunchy, not wet or soggy. Once your zucchini is cooked, add the toasted pine nuts and set aside. Do not cover or it will get soggy. Stuff this mixture butternut or other winter squash and bake at 375 for another 20 minutes. If you want a crisper topping, mix in some bread crumbs prior to baking or mix some Milanese Gremolata in with breadcrumbs and spread over top of the stuffing mixture.