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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Healthy Stuffed Zucchini for the Harvest Table

September 13th, 2014 · No Comments · Allergies, City Cooking, Dietary Restrictions, Dinner, Fall Recipes, Gardening, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Pasta, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Summer is the time for barbecues and outdoor parties, with the celebrations abound and the sultry warm weather abundant–racks of ribs and sides of pork and burgers by the dozen, gatherings of people fed by meat off an open flame. Now that the leaves have turned their cloaks, though, and the thermometers have dropped, many of us are thinking more along the lines of the autumnal bouquets of squashes and Indian corn that adorn the farm stands, welcoming the beginning of a new season. This recipe for baked-stuffed zucchini is one way to start your seasonal squash consumptions, and is fully customizable to the carnivore, locavore, vegetarian, or vegan. Feel free to add your favorite toppings.



Serves 4
Ingredients:
4 medium zucchini, sliced in half with center scooped out
1/2 cup of chunky tomato sauce, homemade if possible
10 Shiitake mushroom caps
1 clove of garlic, minced
1 leek, chopped, white and green
Parmesan cheese, grated
1/4 cup of fresh herbs, fresh basil, fresh parsley or Thyme, chopped
2 tbsp. olive oil
Lemon
Salt to taste

Preparation:

Cut zucchini in half lengthwise and scoop out pulp and seeds, leaving 1/4-inch of shell. Reserve pulp from two zucchini and chop.

Preheat oven to 400 degrees. Spray olive oil, or any non-stick cooking spray, on a baking sheet, then place the hollowed zucchini on the sheet with hollowed side up.

Heat the olive oil in a pan. Add leeks and stir until slightly brown. Add the reserved zucchini, mushrooms, garlic, and a pinch of salt. Saute the ingredients until the vegetables are caramelized. Squeeze half of a fresh lemon over ingredients, then add tomato sauce and some of the chopped herbs. Add the mixed ingredients from the sauce pan into each zucchini, and top with grated Parmesan cheese. Place the baking sheet into the preheated oven and bake for 15 minutes or until golden brown.

Sprinkle with additional herbs and enjoy with a glass of Duckwalk Vineyards Merlot–with a nose of big dark fruits, dried cherries, and notes of toasted oak.  It’s a great accompaniment to the meaty flavor of the Shiitake mushrooms and the sharpness of the Parmesan.

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