Stop! Zucchini Time!
What a great time of year…warm weather, fun weekends, and yummy food! This week’s share of produce included zucchini, cucumbers, green beans, lettuce, and summer squash. It’s a great week for eating veggies!
When I got all my produce home, I decided that I wanted to make a dish with zucchini. So, I searched for some stuffed, grilled zucchini recipes. I found a few that sounded pretty good, but I didn’t have all the ingredients needed. I also found a few that involved stuffing the zucchini with beef, and I didn’t want to do that. So, I decided to do a spin-off of the vegetable based recipes. Many of the recipes had mushrooms, tomatoes and/or tomato sauce, and other vegetables. So, I made a zucchini stuffed with mushrooms and tomato sauce! It turned out delectable, and here it is:
Week 6, Recipe 1:
Grilled Zucchini with Tomato and Mushroom
Ingredients:
1 medium zucchini (I used a “pumpkin” shaped zucchini,
but a long zucchini would work too)
3 medium mushrooms – sliced
8 oz. tomato sauce
1 clove garlic
1 shallot – chopped
Preparation:
Cut the top off of the zucchini and scoop out the insides. Mix together your sliced mushrooms, tomato sauce, garlic, and shallots. Fill the inside of the zucchini with the mixture. Place the stuffed zucchini on a baking sheet or pie tin and put onto a warm grill. Watch the zucchini carefully for 20-30 minutes. Remove from heat when zucchini is tender. |
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I was happy to find that my own recipe for stuffed zucchini was delicious! I was a little nervous to see how it tasted because I did not use an “actual” recipe. But, I have always liked the combination of mushrooms and tomatoes, so my hope was that adding them to a zucchini would be a great touch!
As an addition to our dinner, my roommate and I grilled corn on the cob and pork. YUM! The pork was barbequed and the corn was soaked in salt water and then grilled with the husk still on. The three dishes created an excellent meal. And, a pretty healthy meal as well!
I’m glad I have had a pretty good summer with my vegetables so far. I had a little mishap with a kale chip recipe – but I my heart wasn’t into that dish. So, who cares! I am looking forward to getting more veggies and making more dishes. Stay tuned!