I have two zucchini plants this year. Neither of them are doing anything remarkable (they need more sun) but that might be a blessing. The farm that we receive our veggie share boxes from has a bumper crop this year and every week there are at least a couple, sometimes more, of these most versatile of vegetables in our boxes.I came across a version of this recipe on my friend Tamara's blog and went to work. Her recipe called for chopped tomatoes but I substituted those for the cooked potatoes, making this a vegetable and starch all in one package. I also added the Parmesan cheese, because I believe that there are few foods that don't benefit from a sprinkling of genuine Parm. The only thing that comes to mind is ice cream...
Stuffed Zucchini
2 medium zucchini, green or yellow
2 T. extra virgin olive oil
1 1/2 c. onion, chopped
1 clove garlic, minced
2 c. cooked potato, chopped small
1/4 c. bread crumbs
1 1/2 T. capers, drained and chopped fine
1/2 c. fresh basil, chopped fine
1 c. goat cheese, crumbled
Parmesan cheese
1. Preheat the oven to 400 degrees. Cut the zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon scoop out the centre of each half and reserve the zucchini flesh for later.
2. Put the zucchini shells in a baking pan and add a 1/2 cup of water. Cover the dish with foil and bake for 15 minutes, until the shells are softened but still firm. Remove from the oven and reduce the heat of the oven to 350. Drain the water from the baking dish.
3. Heat the oil a large skillet and the onion. Saute for about 5 minutes. Chop the reserved zucchini flesh and add to the pan along with the garlic and the potatoes. Cook for another 5-10 minutes. Remove from the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
4. Fill the zucchini halves with the stuffing. Sprinkle with Parmesan cheese and bake for another 15 minutes or so, until the cheese is melted and starting to turn golden.
