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.
Friday, March 26, 2010
Savoury Stuffed Zucchini
Wednesday, August 5, 2009
Risotto Already?
I can't quite believe that a few degrees drop in temperature makes me want comfort food, a couch, and a cozy duvet, but all I could think about today was risotto. I'm also trying to clear out my fridge before I am tempted by any more fresh summer produce, as I seem to be stockpiling without any actual eating. The kabocha squash that's been sitting on my counter for a couple of weeks seemed to fit the bill. I really was not in the mood for making any dinner when I got home, but once I got started I remembered that risotto is really no work at all - and after a long day at work it was so relaxing to just stand and stir without having to think about anything.
Squash Risotto (serves 2-3):
500g pureed squash
3 tbsp butter
1 medium onion
fresh thyme
2 cloves garlic, finely chopped
100g arborio rice
around 500ml chicken or vegetable stock
salt & pepper
50g chèvre
large handful spinach, chopped
chopped walnuts (optional)
Quarter the squash and roast for 40 minutes in a 350F/180C oven, or wrap in cling film and microwave for around 5 minutes until soft. Scoop out the flesh and puree using an immersion blender, then set aside. In a shallow pan over low heat, melt the butter and cook the onion, garlic, and thyme until softened. Add the rice and cook for a few minutes, then slowly begin adding the stock, stirring constantly for about 20-25 minutes. Add the pureed squash and then salt and pepper to taste. Cook for a further 5-10 minutes, adding more stock if needed. Finally, stir in the chèvre and spinach until the cheese is melted and the spinach softened.
Friday, December 5, 2008
Soup-off!
I had mentioned to Court a few days ago that I wanted to post a butternut squash soup recipe, and she said she'd been thinking the same thing. The next logical step was to have a soup-off, so we met up last night at Court's place. The result - a draw!
Court's Curry Squash Soup: pictured top right
half a squash (used butternut)
olive oil
half an onion
one clove garlic
2 cups/500ml chicken or vegetable stock
1 teaspoon curry powder
1/4 teaspoon cumin
1/4 cup/62ml coconut milk or cream
salt and pepper to taste
Brush the squash with olive oil, and roast it at 350F/180C for 30-40 minutes (until tender and cooked through). While the squash is roasting, saute the onions and garlic until soft. Put the squash, onions and garlic into your blender with half a cup of the stock and puree until smooth. Pour it into your soup pot with the remaining stock and coconut milk and mix until consistent. Add the spices as indicated, or to taste. The curry flavor as written is fairly subtle. Top with a garnish of sour cream.
Brooke's Squash Soup: pictured top left
1 squash (used kabocha - 1.25 kg)
1 tbsp melted margarine, salt & pepper
2.5-3.5 cups/625-875ml chicken or vegetable stock (or more)
2-3 tsp grated ginger
1/2 cup/125ml heavy cream
salt & pepper to taste 
De-seed the squash and cut it into 2 inch cubes. Put it on a plate or a microwave-safe dish, brush with melted margarine, and season with salt & pepper. Microwave it on high for 4-6 minutes until soft - I did this in two batches as I had a lot of squash. Let it cool down a bit, and then peel the squash. Put the squash into a pot with the ginger, adding the stock a bit at a time. Puree using an immersion (stick) blender. Add enough stock to bring it to your desired consistency and bring to a simmer on medium heat. Reduce the heat to low and add the cream, then return to a simmer. Season with salt & pepper to taste.
If you don't want to cook the squash in the microwave, it can be roasted as per Court's instructions, and if you don't have an immersion blender it can be pureed in a blender or food processor. As I love ginger I used a lot of it, but this could be taken down a bit or you could substitute your own favourite seasoning.
