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Stuffed Round Zucchini (zucchine tonde ripiene)

Stuffed Round ZucchiniFarmers’ markets always provide interesting selections of fruits and vegetables and most vendors are happy to share their knowledge of their produce.  I spotted these round zucchinis at the Ridge Hill Yonkers’ Down to Earth Farmers’ Market – aren’t they adorable?

Serves 4

4 round zucchinis
1 garlic clove, minced
3 or 4 sun dried tomatoes, chopped
1/2 cup chopped onion
3 anchovy fillets, chopped
1/4 cup parsley, chopped
olive oil
feta cheese

round zucchiniPreheat oven to 350f. Cut the tops off the zucchini and set aside. Using a teaspoon, scoop out flesh but not too close to the skin. Roughly chop the zucchini flesh. Rub olive oil all over the zucchini rounds. In a large sauté pan, add one tablespoon of olive oil and place over medium heat. Add garlic, onion, and anchovies and sauté until onion is soft. Then add zucchini flesh and cook until soft. Remove from heat; add sun dried tomatoes, feta, and parsley. Stir to combine and then stuff zucchini. Place zucchini tops on top.  Add a splash of olive oil in a baking dish and add zucchini rounds. Bake for 30 minutes or until zucchini looks soft. Serve immediately.

zucchiniThe Culinary Chase’s Note: Any leftover stuffing can be used in another dish such as a frittata.  The ingredients are approximate so play around to suit your palate.  Enjoy!