The Fabulous Foodie

The Fabulous Foodie, hosted by Chef Aimee, is an online account of one amateur chef's kitchen successes and mishaps, recipe and product roadtests, and food experiences. Chef Aimee's philosophy is that Food Is Love, and her blog contains reflections on the connection between fabulous food, a happy marriage and solid-gold friendships.

Wednesday, August 31, 2005

Take Your Zuke and Stuff It!

So with the call of yesterday's challenge, I returned home from work last night and decided to use up a nice big summer zucchini I had in the fridge.

One problem: Steve, in a sentiment betraying his otherwise progressive and egalitarian view of marriage, called and said, "What are you making me for dinner?" I've created a monster, I think.

For a moment, I questioned my choice of a vegetarian dinner, knowing that my very British, very metabolically-gifted husband would be wanting a meal recalling the "meat, starch and veg" days of his youth in Croydon.

But then I decided: My Kitchen, My Menu... and confidently replied, "I'm making stuffed zucchini."


I continued: "You can order in if you'd like, and I'll even place the order so it's here when you get home." I thought that was still a "Food is Love" approach, really...

And there I had done it. Stood my ground, stayed on course to meet the challenge I set forth yesterday...

Twenty minutes later, with the road not taken still a victory fresh in my mind, Steve walked in with a bag of McDonald's. He set it on the counter beside my confetti pile of chopped vegetables, kissed me on the cheek and said, "I picked something up on the way."

And I did, for a moment, feel badly that my husband would be dining Morgan Spurlock-style...

But then I finished a perfect vision of Stuffed Zucchini... firm and juicy boats of summer-fresh vegetable, filled with a heaping mound of color and taste, topped with a little tang of feta cheese, and baked until slightly toasty on the tops and edges. So I say, if you are a Food is Love gal like me, and someone turns his or her nose up at your offering, then tell them to "stuff it!"

And then "do as you say" with a lovely fresh zuke while the summer's still sporting them!

Here's the recipe:

Chef Aimee's Zesty Stuffed Zuke

One medium zucchini, sliced in half lengthwise
Extra virgin olive oil
1 clove of garlic, minced
2/3 cup finely chopped mushrooms
1/3 cup finely chopped onion
1/3 cup finely chopped yellow pepper
1 plum tomato, seeded and finely chopped
1/4 cup breadcrumbs
3 T part-skim ricotta cheese
2 T feta cheese, crumbled
fresh parsley, basil, oregano or any herbs you like

Preheat oven to 350 degrees.

With a spoon, "scoop" out zukes, reserving flesh. Brush the inside of each half lightly with olive oil, salt and pepper to taste.

In a non-stick skillet, heat 1 t of olive oil. Saute garlic and onion until just fragrant. Add other reserved flesh and chopped veggies, saute for 5 minutes. Take off heat, and add in breadcrumbs and ricotta cheese, combine until desired consistancy. (You may choose to have a "wetter" filling by adding more ricotta, or leaving out the breadcrumbs all together.) Sprinkle in feta, and combine.

Place zucchini halves on baking sheet, and mound each with filling, use your fingers to press the filling into the halves, and then to form a rounded top on each.

Bake for 15 minutes, or until zucchini is tender and cooked through. (Time will depend on how much flesh you scooped out, and the size of the squash you started with!)

Sprinkle with fresh herbs as soon as you remove from the oven.


At 3:27 PM, Blogger Amy said...

Hi, from one Amy/Aimee to another. :) I'm so glad you came by BJF because it led me to your site. I would totally have eaten stuffed zucchini (minus the cheese) over the fast food. I absolutely love your witty writing! I'm blogrolling you so that I remember to come back.

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