Summer and Autumn are the seasons of zucchini abundance, and we have some terrific recipes for dealing with the glut. This is another one – it comes from the now-defunct Lucullian Delights blog. Ilva’s recipes were so good – Italian, simple, delicious. Just my style. She as always very generous in sharing her food and recipes. You will love this one.
If you have been following this blog for a while you will know that I adore Gratin dishes and also stuffed vegetables, and this dish fits both criteria. A cheesy stuffing is made and the zucchini are baked. I also made a Roasted Tomato Sauce to go with it – you can use this recipe, but bake at a higher temperature, or begin early and put the zucchini in with the roasting tomatoes when the timing is right. I added a little bit of sugar after pureeing as it is Autumn and the tomatoes are not as sweet as in mid Summer. I love the spice kick from the chilli (but you can leave it out if you are not a fan of spicy heat).
2 largish zucchini or 3 – 4 smaller ones
2 – 3 tomatoes
1 clove garlic
50g pecorino, grated
2 Tblspn breadcrumbs
sea salt, to taste
Cut the zucchini into 2 lengthwise and scoop out the seeds and insides so that they look like boats. Bake them in a 150C oven for 20 mins.
Meanwhile chop the zucchini flesh that was scooped out and saute it in some olive oil with garlic and sea salt for 5 mins.
Add the chopped tomatoes and simmer for 15 mins, stirring occasionally. Leave to cool a little, then stir through the breadcrumbs and pecorino.
Spoon the mixture into the zucchini boats, drizzle with a little olive oil, and bake at 175C for 25 – 30 mins. Great hot or at room temperature.
Wonderful with a tomato sauce, and/or a salad. I made this Roasted Tomato Sauce.