Tuesday, August 13, 2013

Stuffed Zucchini

Late summer means lots of great vegetables from the garden or farmer's markets. My father had a huge garden in our backyard in Glen Rock. He always grew tomatoes, peppers, string beans and zucchini among other things. He has an equally large garden today at my parent's house on Cape Cod. He tends to it like a delicate piece of art resulting in beautiful, colorful and delicious produce.
This is one of many zucchini recipes made in the Schmitt household and the one I make at the first sign of local squash. The zucchini is hollowed out and stuffed with onion, tomatoes and cheese - it tastes like summer !

1 medium zucchini
1 small tomato
1 small yellow onion
salt and pepper
1 oz Swiss cheese, grated or cut into small pieces
Parmesan cheese, grated

Local is best
The first thing you need to do is hollow out the zucchini "boats". Cut the ends off the zucchini and then in half length wise. Using a small spoon, scrape out the soft pulp and seeds. Chop the flesh into small pieces and set aside.

Blanch the zucchini halves in boiling water for 3 minutes and remove.

Meanwhile, chop the onion and tomato.
Heat the olive oil in a medium skillet. Add the tomatoes, onion and zucchini flesh and sauté until the onions are just beginning to brown.

Turn off the heat and add the Swiss cheese until just beginning to melt.

Spoon the mixture into the zucchini boats and sprinkle with Parmesan cheese.

Bake at 350 degrees for 20-25 minutes or until the top is lightly brown.

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