Mid-summer brings with it an ever increasing amount of lovely veg. and finding ways to use it sends me scurrying to my cookbooks, websites and friends. I found this zucchini recipe on Recipezaar, and was surprised at how wonderfully savoury it is. This was dinner.
In a nut shell - blanch your zucch's whole then slice them in half (lengthwise) and scoop out all the guts making little boats. Now at this time you are *not* to set them adrift in your sink or soup pot, rather you fill them with a lovely stuffing (fresh herbs (basil/parsley), breadcrumbs, eggs, ham (or meat of choice) the guts of the boats, and cheese). You can never go wrong with cheese. Add a rue to the mix and then load up your boats - sprinkle with cheese bake at 350 til yum. (I did end up using rather more breadcrumbs as it was quite soupy to begin with)
Actual recipe is here:
http://www.recipezaar.com/Stuffed-Zucchini-Zucchini-Ripieni-258337
The filling makes overflowing boats. The savoury stuffing with the ham makes a wonderful blend - the zucchini ends up sweet almost apple-like in flavor and soft with a firm texture to the shell. The stuffing is a mix of flavours with the ham foremost but backed by herbs and nutmeg hints. My mouth is happy.
I imagine this would make wonderful filling for acorn squash boats (oh pretty) and other various gourds. Hmm...perhaps a variation in a pumpkin.
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