ZUCCHINI BOATS heading to Cape Yum
It's summer, you want to use your grill perhaps (we don't have one so this is the stove-top version). And you want something different. Try these stuffed zucchini boats and add with your hamburger steak (next week) and any grain. Plain white rice will soak up the delicious juices from this dish.
2 zucchini, halved lengthwise
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1/4 cup chopped parsley
Salt and pepper
1/3 cup shredded mozzarella cheese
Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. I like to scoop with spoon concave down to scrape the flesh layer by layer and avoid mess.
Heat olive oil in skillet over medium-high heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute.
Add more olive oil, the eggplant and zucchini balls; cover and cook for 8 minutes.
Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
Fill the zucchini shells with the mixture, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.
Let cool for a few minutes, eat, enjoy and savour any leftovers as the flavours all become best friends!
Illustrations by Rosie Kosinski