Friday, September 19, 2014

RECIPE BOOK: Stuffed Zucchini

Thanks to my friend Katie, I bring you another recipe.  This time, the recipe comes in the heat of farmer's market season!  I love walking around the farmer's market looking at the various options they have.  Not only do you find some new items you've never seen before, but you find gigantic zucchini and bell peppers, onions with the stalks still on them, every color tomato you can think of, and peppers in more shapes and sizes than you've ever seen in the grocery store.  When you can find a knowledgeable staff member who isn't busy with customers, it's fun to pick their brain in asking what this or that might be used for, what the heck something is, or what the difference in taste might be between two similar items.  Sometimes, you may find you come up with a whole new recipe or side dish that you had never thought of before. 

This recipe at first came from Katie.  I'm not sure where she got it, but I can't take credit for the bulk of the idea.  However, after making it once, I decided that it needed some changes.  Thanks to my love of mushrooms and corn and the local farmer's market, I had plenty of inspiration!


1 large Zucchini, halved and hollowed out
1 Tomatoes, diced
1/2 Bell Peppper, diced
1/2 Yellow onion, diced
1 Portobello Mushrooms, diced
1 Corn on the cob, cut from the cob
1/4 cup Monterey cheese, shredded
Garlic, finely minced (or garlic powder)

The best part is that everything except the mushrooms came straight from the farmer's market.  What a difference fresh ingredients make!


Pre-heat the oven to 350o. 

Clean, halve, and hollow out one large zucchini.  I like to use the meat of the zucchini for a separate stir fry.  There's no use in wasting!  Fill a pot with water and boil the zucchini until it begins to be flexible to the touch.  We don’t want to fully cook it in the water.  Set aside in a baking dish.

Add onions, mushrooms, and uncooked corn to a large pan.  Sautee for 5 minutes or until the onions soften and the mushrooms become aromatic.  Add peppers and seasonings to taste and cook for 2 additional minutes.

Empty the pan into a bowl and add tomatoes and cheese.  Mix and spoon into zucchini.  Bake at 350o for 15 minutes or until peppers are cooked to your satisfaction. 

Top with additional cheese or seasonings if you so choose and enjoy!



1.  Do you visit a farmer's market or partake in community shared agriculture (CSA)?
I love visiting farmer's markets, but have not pulled the trigger on the CSA yet.

2.  Is there any specific item you love fresh versus from the grocery store?
I grew up eating nothing but local corn on the cob.  If it wasn't picked that day at the farm, it wasn't on our plate.  The difference, I found much later on, is incredible.  Now, in adulthood, I eat nothing but farm fresh tomatoes as well.  Again, the difference in taste is astronomical!


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