Inspired by zucchini

Tian de courgettes

I have a special relationship with zucchini. Les courgettes, as we call them in French and in England. Yellow, green, round, long or oval; diced, shaved, julienned, grated or whole–I love them all under any form.

My mother always kept two or three large zucchini plants different in shape and color every summer. While she liked to comment that they took over the space in her garden, I remember mainly how excited we all felt when came July, and we could eat the first homegrown zucchini of the season.

Their taste and texture were incomparable.

We preferred to collect the zucchini young so that the vegetables would stay extremely tender. During the peak season, there were always a lot of zucchini on our dinner table.

We enjoyed them in ratatouille, gratin de courgettes, flans, salads, soups, tian de légumes d’été–and stuffed zucchini, my utter favorite next to a tian (the other dish you can see in the pictures too).

I am always inspired by new ways to prepare stuffed zucchini. Frankly, I don’t always have a plan.

I like to use what ingredients and fresh produce I have handy, and possibly use-up leftovers of cooked grains kept from a previous meal.

When my parents-in-law visited two weeks ago, it was quinoa. And a few days ago, it’s millet that sneaked inside my stuffed zucchini. I needed that kind of comforting summer food again.

I was excited to cook using round globe zucchini purchased at the farmers’ market.

Ce sont des courgettes du jardin ?” (Are these zucchini from the garden?) P. had asked when I brought dinner on the table and he looked at the dish.

Du jardin. Salade du jardin !” (From the garden. Salad from the garden!) Lulu went on pointing at the bowl of mesclun salad. She likes to follow me in the garden to water the vegetables, asking all sorts of What’s this and What’s that questions.

I smiled. I wished. She was right about the salad. Not so much about the zucchini though.

Regretfully.

No, not yet. Mine are very green, but they don’t produce any vegetables yet.

I keep hoping that they will though.

This year I have two globe zucchini plants in the garden that I like to watch and talk to.

They are still not producing vegetables since I planted them a little late in the season because of the crazy months of April and May and the rainy spring we’ve had, but I have the hope that they will soon– hopefully before I leave for Europe in August.

Fingers crossed.

So here you are.

These stuffed zucchini are easy to assemble. And practical too because they can be prepared ahead of time and reheated when you are ready to eat.

I cooked them plenty of fresh herbs from the garden, spices and garlic, and with vegetables I sauteed in olive oil first. Then I added cooked millet, feta and Manchego cheese.

Nothing difficult.

But tons of flavors.

Summer and garden happiness in your plate!

Globe zucchini stuffed with millet and vegetables

For 4 people

You need:

  • 2 tablespoons olive oil + more for dish and to drizzle
  • 8 small globe zucchini
  • Sea salt and pepper
  • 1/4 red onion, peeled and finely chopped
  • 1 teaspoon ground coriander
  • 2 thyme twigs
  • 2 garlic cloves, peeled and finely minced
  • 1/2 orange pepper, finely diced
  • 2 vine or Heirloom tomatoes, blanched, peeled, cored, seeded and finely diced
  • 1.5 cups cooked millet
  • 2 oz (60 g) crumbled feta cheese
  • 2 oz (60 g) grated Parmesan or Manchego cheese
  • 2 tablespoons mixed chopped basil, coriander and parsley

Steps:

  • Preheat the oven to 375 F and oil a large baking dish; set aside.
  • Cut a small top for each zucchini. Using a melon spoon, scoop out the flesh making sure not to puncture the outer skin. Season with salt and pepper and set aside. Keep 1 packed cup of the zucchini flesh chopped finely (about 6 ounces; 170 g). Place the zucchini shells in the baking dish.
  • In a saute pan, heat 2 tablespoons olive oil over medium heat. When warm, add the onion, ground coriander and thyme. Cook, stirring, for 2 minutes and add the garlic. Continue to cook for 1 minute.
  • Add the pepper and cook for 1 to 2 more minutes.
  • Add the tomatoes and zucchini. Stir and season with salt and pepper. Cook on low heat, uncovered, for 7 minutes, stirring once in a while. Stop the heat and discard the thyme.
  • Stir in the cooked millet, feta cheese, Manchego and fresh herbs.
  • Stuff the zucchini with this preparation. Top each zucchini with its respective hat. Drizzle generously with olive oil and add a tad of water at the bottom of the baking dish. Bake the zucchini for 45 minutes to 1 hour, or until the outer skin of zucchini is tender. Serve with a side green salad.
Le coin français
Courgettes rondes farcies au millet et aux légumes

Pour 4 personnes

Ingrédients :

  • 2 càs d’huile d’olive + plus pour le plat et pour arroser
  • 8 petites courgettes rondes
  • Sel de mer et poivre du moulin
  • 1/4 oignon rouge, pelé et haché finement
  • 1 càc de coriandre en poudre
  • 2 brins de thym
  • 2 gousses d’aˆïl, pelées et hachées finement
  • 1/2 poivron orange, coupé en petits dés
  • 2 tomates de vigne ou anciennes, blanchies, pelées, épépinées et coupées en petits dés
  • 1,5 tasses de millet cuit
  • 60 g de feta émiettée
  • 60 g de Parmesan (ou Manchego) râpé finement
  • 2 càs de mélange de basilic, coriandre et persil hachés

Etapes :

  • Prérchauffez le four à 190 C et huilez un grand plat creux allant qu four. Mettez de côté.
  • Coupez un petit chapeau sur chaque courgette et avec une petite cuiller à melon, évidez les courgettes, en prêtant attention à ne pas percer la peau extérieure-gardez environ 1 tasse de chair de courgette hachée (170 g). Salez et poivrez l’in†érieur des courgettes. Mettez chaque courgette dans le plat.
  • Dans une sauteuse, faites chauffez 2 às d’huile d’olive sur feu moyen. Une fois l’huile chaude, ajoutez l’oignon, la coriandre en poudre et le thyme. Cuisez pendant 2 minutes en remuant, puis ajoutez l’aïl. Poursuivez la cuisson pendant 1 minute.
  • Ajoutez le poivron et cuisez pendant 1 à 2 minutes supplémentaires.
  • Ajoutez les tomates et la courgette hachée. Mélangez et assaisonnez de sel et de poivre. Cuisez sur feu doux sans couvrir pendant environ 7 minutes, en mélangeant de temps à autre. Arrêtez le feu et retirez le thym.
  • AJoutez le millet, la feta, le fromage râpé et les herbes.
  • Farcissez les courgettes de cette préparation et couvrez d’un chapeau. Arrosez avec un filet d’huile d’olive, et ajoutez un peu d’eau au fond du plat. Faites cuire les courgettes pendant environ 45 minutes à 1 heure, jusqu’à ce que leur peau extérieure soit tendre. Servez les courgettes accompagnées d’une salade verte.

72 comments

  1. I love the globe zucchini. They are a nice alternative to using tomatoes or peppers for stuffing, and they have a nice, meaty flavor when cooked. Love your simple yet savory and rich filling. Will be making these soon!

  2. I love the way three posts in a row start with ” I love” !!!! so, yes I also looove courgettes and I’ve learned recently that we call them “courgettes de Nice” on our side of the Atlantic ocean!
    I’ve planted them over a month ago but it seems that they only want to give me mini courgettes! They’re not growing… on my balcony ( I guess I should have known)! I can’t wait to have a real vegie garden of my own!
    Thx for your (always) amazing post!

  3. gorgeous! me too I often use globe zucchini to stuff them: last time with potatoes and caciocavallo. what a great idea the millet, a unique dish!

  4. Thank you.

    Minna, I bought the spoons in a kitchen store in France.

  5. Ces photos sont absolument magnifiques ! J’adore les courgettes boules, c’est un légume vraiment rigolo, et la recette que tu proposes a l’air absolument MIAM !
    Bonne journée !

  6. I made stuffed round globe zucchini with home made pesto & goat cheese quinoa for lunch. In the afternoon I saw your new blog post tweet, I opened your site and I was smiling because I saw your round globe zucchini photos! It was the first time I baked round globe zucchinis and I love them. They’re so cute, aren’t they? I love stuffing zucchinis with cooked grains. It’s one of the best home-y comforting, nutritious meals, I love!

  7. I want to marry all of those stuffed zucchinis. Like, I’d even take them to the movies and put my arm around them. Buy them a milk shake. Or wine.

    Me = FAN.

  8. I love stuffed zucchinis but always tend to undercook them slightly. Fine for me but not so much from my Italian love who likes his vegetables thoroughly cooked through.

  9. Those are beautiful! I can’t wait to have my own zucchini from my garden too :) But I didn’t plant any globe zucchini :( Too bad because they are so cute!

  10. I could stay on your blog for long enough without even get bored! you always have lovely stories and photographs.

  11. I love your liberty lawn prop, I once had a blouse out of that print in a dark green.

  12. Eep what cute little courgettes! From overhead, the more silvery ones almost look a bit like tomatilloes. I can’t say I’ve ever had stuffed zucchini before… but this is good motivation to try it out.

    Your daughter is starting to look taller and lankier. Aww, your li’l courgette is growing up:)

  13. Beautiful ans inspiring as usual!
    Thanks
    Looking at Lulu makes me realise that my little one is no longer little (she was born three months before Lulu and will be starting maternelle in September)

  14. They look so perfect and so beautiful, just like your recipes and photos. I will plant some in my garden next year. Do the round ones have a different taste, or do they taste exactly the same as the long ones? My favourite kind is the yellow zucchini, Gold Rush, especially when it’s still small.

  15. You always have the most beautiful food. I love stuffed zucchini done the Moroccan way but I’m going to try your idea too.

  16. I love stuffed vegetables. This is a summer favourite of ours. You are inspired by zucchini and I am by your blog, photography and recipes ;-)

  17. I’m not a huge fun of zucchini but, as always, you make everything look so mouth-watering I’m just going to have to give this a try :)

  18. Moi aussi j adore les courgettes.Et puis j adore vos photos vos recits qui me font progresser en Anglais.En un mot je vous adore .Merci de nous faire partager de si bonnes choses

  19. What liquid do you put in your tian, Bea, and how long do you bake it for? I haven’t had much luck with zucchini tians, would love some tips!

  20. Thanks so much for the links with the other recipes. With zucchini filling gardens and farmers markets, the more recipes the better!!

  21. Ce soir, il faut que j’aille en cueillir dans le jardin de mon pere – il n’est pas la, il m’a confie les courgettes :) je penserai a toi.

    Ta fillette est de plus en plus jolie.

  22. What a refreshing post…I love zucchini in the summer! I have recently fried them, served sprinkled with sea salt & also shredded to form small veggie patties, fried in vegetable oil and served with a creamy sauce…delicious! Thank you!

  23. J’adore visiter ton blog et toutes tes magnifiques photos. De plus, j’adore comment tu habilles ta puce…ou est-ce que tu achètes ses vêtements? Je suis enceinte de 9 mois d’une petite fille également puis j’aimerais bien prendre tes conseils ;o)

  24. hello encore une fois je craque pour vos photos, je m suis inspirée des recettes des courgettes farcies pour le déjeuner de ce soir. (jambon blanc haché + des carottes + des de tomates revenus avec un oignon + boulgour = un très bon plat !!) merci. Je cherche toujours au fil des pages du blog la fameuse recette des pêches et de la crème à la vanille pouvez-vous m’aider ? merci

  25. You have the best food photos i can imagine.
    I love stuffed courgette, my mother in uruguay used to make every courgete season. In Uruguay are called zapallitos. And also they works very well with pasta dishes or risotto, like a said in my last post courgette are full of vitamin A and B and combine with pasta make a great dish for summer

  26. My mother brought me the most wonderful stuffed zucchini the other night when she stopped by for dinner. The were filled with feta cheese, dill and bread crumbs. Wonderful. But I will have to try this millet version. The globe zucchini are so pretty! I’m wishing your plants growing luck!

  27. Hi Bea, thank you for this exquisite recipe!
    I adore zucchini too, every form, every colour!
    I usually stuff them with vegetables and feta cheese, but as you say , leftovers offer creative alternatives every time…
    Beautiful, colourful photos as usual, thanks for sharing!
    Roberta

  28. Superbes petits farcis! Un vrai plaisir de l’été et les couleurs sont magnifiques!

  29. Oh lala! Voila des recettes qui vont me sauver. J’ai tellement de zucchinis et de patissons que je ne sais plus quoi en faire. Certains, cueillis trop tard, ont la taille d’un nouveau-ne! Mes poules se regalent de ces mammouths.

  30. Trop beau! Et perfect timing! Seeing these zucchini globes everywhere at the markets here in Paris and wasn’t go sure how to go about eating them. (Funny, I guess they’re not as ubiquitous in America – my mother was visiting last week and couldn’t believe them! :) May have to export some with me to the US this summer when I visit. Not to mention, that jar of millet in my kitchen asking me what in the world to do with it ? :) Will be trying these recipes, merci beaucoup and have a lovely summer!

  31. Merci à tous pour vos commentaires. Le coin français revient vite !

    Thanks a lot everyone. And yes, this recipe is completely possible with regular zucchini too. I suggest using small to medium in size zucchini, and proceed in the same way. Slice each zucchini in two halves (no top this time).

  32. Yes, these photos are really just amazingly beautiful. The color combos, the composition…I just love it. My daughter has been asking me to fix stuffed peppers but this would also be delicious.

  33. Oh I know so many people probably ask you but can you tell me what you use to put together photo collages on your blog (diptychs, trityphs)? I am looking for software to do this and don’t know what to purchase… T-you!

  34. everything is looking lovely and yummy. I really like the picture of tian, is there any chance to get the recipe?

  35. Our garden too is waiting for zucchini to come. In the meantime, we’re eating they’re flowers, deep fried and crispy. Yum.

  36. These look absolutely delicious and so beautiful. I can’t wait to have a little patch of land on which to grow a garden.

  37. I have seen the most beautiful zucchini at the local market and have had so much fun playing around with them. So easy to find inspiration when you are working with such a tremendous ingredient

  38. I love zucchini. And stuffed zucchini all the more. The only thing is that I see very rearly round zucchinis in our shops and markets although I would love to work with them in my kitchen…

  39. Ici on les appelle des rondinis et c’était au menu chez moi la semaine dernière… Si seulement j’avais du temps pour cuisiner autant et aussi pouvoir prendre de belles photos en pleine lumière comme toi!

  40. I love globe courgettes, such a shame we cant buy them redily in the UK – will have to grow my own!

    Like the idea of this filling very much, if you fancy a look at another filling check out these that I did for my blog a while back – see what you reckon! http://bit.ly/mXnylW

    Mrs P x

  41. Hmmmm – globe zucchini and summer recipes gives me an idea to make a zucchini ice cream of some sort and serve it in frozen hollowed out globes with some sort of sweet herb sauce???? This may take some tinkering…..

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  46. I love zucchini and this is a PERFECT alternative to the middle eastern stuffed zucchini with rice I am so used to. Much lighter perfect for this heat wave. Merci!

  47. Pingback: Globe Zucchini Stuffed with Millet and Vegetables

  48. Everything is so beautiful. You’ve inspired me to make something a little more special with my zucchini.

  49. Pingback: Globe Zucchini Stuffed with Millet and Vegetables - Fresh New England

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