Friday, March 26, 2010

Savoury Stuffed Zucchini

I made this for a family dinner where only Court and I are lovers of zucchini, and somehow it was so good I didn't even get a chance to photograph it when it came out of the oven. That may have something to do with my planning skills, as by this point in the night I am more concerned with getting everything in serving dishes and on the table at the same time than I am with getting a good shot of the finished product. I think it's pretty clear though that adding cheese and bacon to nearly anything will make people love it.

Stuffed Zucchini (serves 5-6 as a side):
1 large zucchini, hollowed
1/4 red pepper, finely chopped
1 slice onion, chopped
1 clove garlic, minced
2 slices bacon, finely chopped
basil, sprinkle of dried to taste
salt & pepper
1 tbsp pine nuts
3 tbsp ricotta
1 egg white

Hollow out the zucchini with a spoon, and chop up about half of what was scooped out. Saute the chopped zucchini, onion, red pepper, bacon and garlic - the bacon should release enough fat to cook with or add a little olive oil to help it along. Season the mixture with salt & pepper and dried basil. Into this, add the pine nuts, ricotta and egg white and stir to combine. Place the filling in the hollowed zucchini halves and bake at 350F/180C for 15-20 minutes until the top is golden brown and the filling is slightly firm.

It's always a risk making something for the first time for a big dinner, but this turned out so wonderfully that I will definitely be making it again. Next time maybe just for me.