Well, our
zucchini glut continues. I have mastered a dozen different methods of preparing
these green and yellow tubes. Some days a zucchini can grow from being 5cm long
in the morning to 20cm long in the afternoon! So imagine my surprise some
mornings when I’m confronted by a zucchini monster!
Here is a
Stephanie Alexander recipe from her Kitchen Garden Companion that is currently
a favourite in our house:
The stuffing
is sufficient to fill two large zucchini. Once you have cooked the zucchini,
cut and serve them in thick slices as part of an antipasti platter or a side
dish to chicken or meat.
Ingredients:
2 x 14cm zucchini or 1 x 20 – 22 cm
zucchini
1 tablespoon extra-virgin olive oil,
plus 1 teaspoon for drizzling
½ onion, finely chopped6 male zucchini flowers (if you have them) chopped
1 free range egg
2 sprigs of thyme, leaves stripped
1 tablespoon chopped flat leaf parsley
1 clove garlic, finely chopped
2 tablespoons fresh breadcrumbs, plus extra for scattering
25g parmesan, grated
Salt and freshly ground black pepper
Preheat
oven to 180 deg
Heat olive
oil in a pan and sauté the onions till soft and golden. Tip into a large bowl.
Cut
zucchini in half lengthwise. With a sharp spoon gauge a channel in the flesh so
that all the seeds and some flesh are removed, then chop removed flesh and add
to bowl with onion. Brush a baking dish with a little extra olive oil and place
zucchini halves inside, and then set aside.
Add chopped
flowers (if using), egg, thyme, parsley, garlic, breadcrumbs and parmesan to
onion/zucchini mixture and mix together. Taste and adjust the seasoning with
salt and pepper. Fill hollowed-out zucchini with stuffing. Scatter over extra
breadcrumbs and drizzle with a little more olive oil.
Bake for
around an hour or till the tops are golden. Leave to cool a little before
cutting into thick slices.
This dish
keeps well for a few days. It is best served just warm. 
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