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05 April 2010

STUFFED ZUCCHINI

Note: We're still on holiday. This is the last of my pre-programmed posts. I'll be home soon with fresh ones!

Do you see these things? Aren't they adorable? I love it when I find these in the market. They're perfect for stuffing. They're also perfect for playing zucchini bowling, but that's another story. Today we'll just stuff them. Not in the rude way, of course.


This is a great weeknight dish. It's not too hard to prepare and it uses up leftovers. Perfect for when you're getting ready to leave on a trip and you need to clean out the fridge. Or just when you have some leftover rice and sausage.


I used a sausage that we have here that has swiss cheese in it. Any fresh sausage that you like can be used. Italian Sausage would be very good in this. Merguez would be awesome.


If you can't find these round zucchini, you can make these with the long ones. Just cut them in half, hollow them out, and stuff them. Not in the rude way, of course. If you use the long ones, you won't have the cute little hats to put on them, but you could top them with some grated cheese. I think grated cheese makes up for a lot of things.


Stuffed Zucchini


8 round zucchini or 4 long ones

350 g / 12 oz sausage

1 medium onion

1 large tomato

1 ½ cups cooked rice


  • Preheat oven to 160 C / 350 F
  • Cut the tops off the zucchinis and hollow them out with a spoon. I used a grapefruit spoon because it has those little teeth to help scrape the insides out.
  • Crumble the sausage into a pan and cook over medium heat till it releases some of its fat.
  • Chop the onion and put it in with the sausage, cooking till the sausage is beginning to brown and the onion is soft and translucent.
  • Chop the tomato and add to the pan with the rice. Cook till the tomato releases its juice and the mixture is moist, about 1-2 minutes. Don't worry if the sausage isn't fully cooked—this is going in the oven to cook some more.
  • Stuff the zucchini with the mixture (not in the rude way, of course) and put it in the oven for 40-45 minutes, until the zucchini are soft.

Serves 4 if they like it and 10 if they don't.


NOTES:

  • I think if you put these in the oven in a dish with a cover they would probably take less time to cook and they wouldn't risk drying out. I'll have to try that next time and let you know.
  • Obviously, you can add anything you like to this mixture. Peas, cut up green beans, leeks, bell peppers. If you want a little crunch, you could add pine nuts. If you want it spicier, you can add some chili peppers. Just remember that when you put it in the oven it will dry out, so you want the mixture to be really moist when you put it in the zucchini.
  • If the mixture is dry, you can moisten it with stock or wine or tomato juice.
  • Pasta would substitute nicely for the rice.


What would you put in it?



25 comments:

Barbara said...

Those are the cutest little pudgy zucchini!
I have a stuffing I make with shiitake mushrooms, ground hazelnuts, bread crumbs, garlic, oregano and Monterey Jack cheese. Love it!
Hope you had a wonderful time!!

Bob said...

Heh, they are pretty cute. Great use of them too!

Stella said...

I'm not sure what I would put in these pretty gems, but Merguez is certainly a good start...!

The Gypsy Chef said...

Hi Kate,
I hope your enjoying your vacation.
I make these oven roasted tomatoes, fresh mozzarella cheese and basil......yummy! Is this the best veg in the world? I think so. Spring is in full bloom in New York, I'm glad it's warm and sunny for your visit.
Pam

Kim said...

I hope you are having a wonderful vacation and enjoying yourself. The baby zucchini are adorable. When stuffed, they look very gourmet:D

Silke said...

I always buy these little fellows at my local moroccan grocery store.
I stuff them with all sorts of things.
The most basic stuffing I make is with kefta minced meat (very spicy and fragrant with lots of cilantro!) and serve it up with some greek pasta.
But all time favourit is the oriental version. Stuffed with lamb meat, almonds, fetacheese, raisins and raz el hanout spices.
Delicious!

Sophie said...

I so love stuuffed veggies but these round courgettes aren't in season in Belgium!

I will have to eat these in the summer! Thanks!

MMMMMMMMM,...

La Table De Nana said...

These are the ones I looked for as seeds..no luck..they are SO cute..I did chose others..but these are what some call the 8 ball:)Cute cute,,are you having fun?

2 Stews said...

Sweet little zucchini's these are! I can't wait for the farmer's market to get wonderful fun and fresh veg.

Tanks for the recipe...hope you're having a wonderful spring vacation!

I'm back in Paris now...let's meet up?!

Diane

~~louise~~ said...

Aren't they darling...I adore stuffed zucchini. Those little ones make a perfect presentation.

Hope you're having a wonderful time, Kate, but, could you hurry home, we miss you!!!

SavoringTime in the Kitchen said...

I love those little guys! I've never made stuffed zucchini but I think I will this summer when the fresh ones abound.

Hope you had a great vacataion!

Juliana said...

Kate, your stuffed zucchinis look cute, I have never seen the round ones :-) Great meal!

Linda said...

They are adorable little things!
Your pics are wonderful and they look absolutely delicious!
Hope you are enjoying your trip!
L~xo

The Domestic Adventurer said...

I've never seen zucchini shaped like that. They look awesome!

Neo-Homesteading said...

those look so delicious not to mention so adorable and cute!

Kitchen Butterfly said...

I like to stuff things (not in a rude way, of course) :-). I see yellow versions often....Lovely looking stuffed zucchini

Sweet and Savory said...

Clever idea and yummy too.

Mowie @ Mowielicious said...

Those look so yummy - I've got a recipe for stuffing zucchini with a spicy minced meat mixture and a brown sauce that is just incredible!

Cara said...

I love stuffed vegetables and agree that these round zucchini are the best! My filling would probably include quinoa, goat cheese, and some kind of fruit and nut, among other yummy things!

Sippity Sup said...

When I saw the question on TasteSpooting asking what to do with these cuties, I immediately though "stuff'em"! Then I get here and that's what you did. This make me feel like a genius, or well, makes me think you are a genius! GREG

Laurel C. said...

Zucchini bowling all the way! you could set up little straight neck squash for pins!

grace said...

i'm pretty enamored of your ball-shaped zucchini. the only ones i've ever seen are the long, skinny things. i like laurel c's idea above--a perfect foodie competition. :)

Jennifer said...

This looks so heavenly1 I think I'm going to try it as is recommended! YUM!

Kate at Serendipity said...

YUM, there are some pretty interesting ideas here. Mushrooms, cheese, mozzarella, basil, lamb, feta, raisins, kefteh, quinoa, goat cheese, minced meat...

I'll be trying some of these ideas! Thanks.

Julie said...

These really are cute! Love it :)