Zucchini with Lamb's-quarter stuffing
I've tried this recipe with a green zucchini first but the yellow zucchini is really the best choice. This is a great combination of flavors and colors.
Ingredients:
1 large yellow zucchini 1 large handful of lamb's-quarters 1 clove garlic, minced 1 small puff pastry sheet 1 1/2 ounces feta cheese, cut into small cubes 1 egg Thyme Salt and pepper a few Pine nuts Olive oil 1 slice of prosciutto, cut into strips Directions: Cut the zucchini into pieces of about 3 inches. Cut out the zucchini flesh and cut the flesh into cubes. Cut out two round shapes of puff pastry fitting the hollowed zucchinis and sprinkle with thyme and pine nuts. In a preheated oven, bake the dough and the hollowed zucchini at 400 degrees for 5 minutes. Reduce the heat to 350 degrees and bake for another 10 minutes. Take out and let cool. Make the filling: Heat olive oil over medium heat in a skillet and cook the Lamb's-quarters and zucchini flesh with some garlic. Stir and cover, and cook for 10 minutes. Let the cooking liquid evaporate by removing the lid. Mix in the feta cheese and the prosciutto. Add salt and pepper to taste. In a bowl, beat an egg and pour the Lamb's-quarter mixture into the bowl. Gently mix. Pour the mixture into the hollowed zucchinis. (You will have too much filling but you can use that to make a small omelet.) Bake the stuffed zucchinis at 350 degrees for 40 minutes. Serves 2. |
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