Mmmmm fresh garden produce! The farmer’s markets around here are
beginning to have all sorts of delicious tidbits at phenomenal prices. Can’t
beat that! I’ve been craving stuffed zucchini for a while now, and
today I finally got around to making it. I had some leftover Chevre
cheese from yesterday’s salad, and thought, what the heck? Why not toss it
in there too? Yum. I can’t even think of another adjective, except,
Yum. The filling for this would be awesome wrapped in phyllo, or even
just regular pastry dough. I might even venture to say even better than
the stuffed zucchini or as a quiche, or oooh! Wait! An omelette! Can
you tell I really liked the filling? Haha Anyway, I give to you my
3 smaller zucchinis, steamed, halved and hollowed (scoop the flesh out
with a melon baller)
2 tablespoons butter
2 cloves garlic, minced
1 small red onion, minced
1/2 anaheim pepper, minced
1 small carrot, minced
6 mushrooms, cleaned and minced
3 tablespoons chevre cheese, crumbled
Salt and cracked black pepper to taste
Melt butter over moderate heat.
Sautee garlic just until golden, then add onions, peppers and carrots.
Continue to sautee until vegetables are semi-tender, then add shrooms
and continue tossing around.
Add chopped zucchini (the part you scooped out) and stir around.
Season with salt and pepper.
Add crumbled Chevre, and fill zucchini boats.
Now, I cheated here a bit, and popped them in the microwave to heat
through and melt the cheese, but I think broiling would be even better.