Inspired by zucchini
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!
For other stuffed zucchini ideas, you can check these links too:Stuffed zucchini with veal, celery and watercress; Stuffed zucchini with veal and ricotta; Stuffed zucchini with red rice and vegetables; Stuffed zucchini with black rice and oregano; Stuffed zucchini with sweet potato and marjoram.
Globe zucchini stuffed with millet and vegetables
- 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
- 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
- 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
- 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.
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