Giant Zucchini

This is the story of tonight's dinner – Simple and Delish!

I am inspired by the abundance around me this time of year. The lavenders are huge despite my not giving them much attention and the sweet peas made a surprise return, their pink blossoms so lovely next to the purple sage and yellow yarrow.  A friend who was trying to figure out what to do with some bare spots in her garden had a pleasant surprise from the seeds dropped by birds, which turned into a beautiful mini meadow of gray leaf with yellow flowers that we are trying to identify.

California Geranium,  Lavender, Jasmine

Sage, Yarrow, Sweet Pea

The farmer’s market has so much variety I have difficulty deciding what to buy this week and leave for next. I love to imagine how different tastes will compliment each other and think about what I can create with each week’s offerings.

Last night a friend dropped by with giant zucchini from her mother’s garden; like a painter with a new color I started imagining just what I would do with them.  

Giant Zucchini 

A recipe for zucchini cupcakes I saw last week or perhaps a quiche…or pasta dish. I thumbed through a few of my favorite vegetable cookbooks and thought yes I shall stuff them…but I didn’t have the ingredients I needed and did not want to make a trip to the store…so I decided to wing it using items from my fridge and pantry… lucky me it worked!  I hope you enjoy it too – I served the zucchini with a green salad (romaine, spinach, sliced radishes with a simple vinaigrette) and chicken, spinach and feta sausages I roasted in the oven while I baked the zucchini.  The recipe takes approximately one hour from prep to table – serves four as a side dish.

Easy Stuffed Zucchini

Ingredients:

Large fresh sweet onion (mine was picked yesterday from local farm)

Olive oil for sautéing (about 1 tablespoon or so)

One giant zucchini or two large zucchini

Fresh Italian Parsley (about 4 stems or 1/3 bunch)

Oregano and garlic, salt and pepper

Finely grated Romano or Parmesan cheese (1/4 cup)

One jar bruschetta or chopped tomatoes with seasoning

Preheat oven to 350 degrees .

Dice onions or slice and chop into small pieces, while olive oil is heating on medium high heat in medium frying pan.  Add onion to pan, lower the heat to medium, and sauté till translucent in color. While onion is cooking, wash and then slice zucchini in half lengthwise and carefully scoop out inside flesh leaving ½ - 1 inch flesh for a shell.  Set aside “zucchini boats” and chop flesh in small pieces. Add chopped zucchini flesh to onions and cook a few minutes longer till both are softened. Add about 1-teaspoon oregano (fresh or dried), 1-teaspoon garlic powder and salt and pepper. Stir to mix spices and turn off heat. Wash and rough chop the parsley and stir into onion/zucchini mixture.

Open jar of bruschetta or tomatoes and spread about a third of it on the bottom of a glass or ceramic baking dish. Lay the zucchini boats on top of the sauce. Gently fill with the onion mixture and top with the rest of the sauce.

Cover the pan with foil and place on top rack of preheated oven. Cook for 30 minutes.  Uncover, sprinkle with grated cheese and bake 10 more minutes.  Remove from oven, let sit a few minutes than serve and enjoy. 

Stuffed Zucchini

Until next time… may you find enjoyment in food and nature,

Marla