Italian Stuffed Zucchini

This recipe is based on a traditional Italian recipe. I am not a big fan of typical squash and zucchini recipes so I am always searching for creative and interesting ways of preparing them. It gets back to the CSA where you get a box of veggies every week and you've got to figure out what to do with them and enjoy it. The good news is I've found lots of good uses for each.

This one is really good. The kids don't like the zucchini shell so in the second picture you'll see I've chopped up the zucchini with the filling and cooked it in a small round casserole dish. Sometimes I even do that for myself.

Italian Stuffed Zucchini

Based on Closet Cooking Blog recipe

Serves 4-5

Ingredients:

2-3 large zucchini

2 tablespoons olive oil

2-3 Italian sausage, mild or hot (remove casings)

1 medium onion (chopped)

2 cloves garlic (minced)

2 tablespoons white wine

2 Roma tomatoes (diced)

1/2-1 teaspoon oregano

salt

pepper

1 tablespoon basil (chopped or 1/3 teaspoon dried)

1/2 cup mozzarella (shredded)

1/4 cup parmigiano reggiano (grated)

Directions:

1. Slice zucchini in half and scoop out the middle with a spoon.
2. Bake zucchini's at 400 while you cook in the skillet (assuming ~10-15 minutes).
3. Chop up scooped zucchini and set aside.
4. Brown sausage in skillet at med/hi.
5. Add onion and garlic and cook until tender.
6. Deglaze the bottom of the skillet with the white wine.
7. Add chopped zucchini, tomato, oregano, salt and pepper to the skillet. Cook until little liquid remains.
8. Take off heat, add basil and half of both cheeses.
9. Remove  zucchinis from oven and stuff with the filling and top with remaining cheese.
10. Return to oven and bake another 10-15 minutes until cheese is brown and zucchini is tender.
11. Take left over filling if there is any (I always have some) and put in small casserole dish and top with cheese.

Note: If you hate having to open a bottle of white wine just to squeeze out 2 tablespoons you may want to buy a four pack of white wine. If I want to drink white then I open the big bottle otherwise I use the little baby bottles.

African Pineapple Peanut Stew

Moosewood  Restaurant cook books are among the best if you like flavorful veggie dishes. I truly could almost live without meat if someone would cook me from a Moosewood cookbook everyday. Unfortunately time doesn't always allow that. The good news is their Cooks at Home book is focused on shorter easier fare. This is one of my family's favorites. My son asked for 3 servings last night - needless to say, as you will learn, my daughter took a pass and went with PBJ.

African Pineapple Peanut Stew

Adapted from Moosewood Restaurant Cooking at Home

Serves 5-6

Ingredients:

1 cup dry (brown) rice or (whole grain) couscous

2 medium onions (chopped)

3 garlic cloves (minced)

2 tablespoons canola oil

2 bunches of kale or chard (1" slices)

20 ounce can crushed pineapple

3/4 cup peanut butter

0 to 1 tablespoon hot pepper sauce (depending on preference)

3/4 cup cilantro (chopped)

salt to taste

Toppings:

1/2 cup peanuts (crushed)

1/2 cup scallions (chopped)

Directions:

1. Cook rice or couscous according to directions.
2. Saute onions and garlic in oil until translucent or slightly browned.
3. Meanwhile, remove large stems from greens, stack and slide in 1" strips.
4. Add pineapple to onions and simmer.
5. Add greens, cover, simmer for 5 minutes or until tender. Stir occasionally.
6. Mix in peanut butter, hot sauce, cilantro and simmer for 5 minutes.
7. Salt to taste. 
8. Serve over rice or couscous and garnish with chopped peanuts and scallions. Add more hot sauce if you like it hot.

Happiness Soup

In the summer we belong to the Mattawoman Creek Farms CSA (http://www.mattawomancreekfarms.com/ - Community Supported Agriculture) and get a box of incredible and fresh ingredients once a week for ~20 weeks. Thus I have to find tasty recipes for lots of squash, zucchini, kale, eggplant, etc. The good news is I have uncovered some gems and will be sharing the recipes with you.

This is an incredible bright yellow fresh tasting soup. One of the best things I have ever eaten with squash as the main ingredient. Reminiscent of egg drop soup.

Happiness Soup
Adapted from Nigella Lawson, Forever Summer
Serves 4-6

Ingredients:
1 lb yellow squash (2 large, shredded)
1 lemon, zest and juice
3 tablespoons olive oil
1 teaspoon turmeric
1 quart chicken stock
½ cup basmati rice
Salt and pepper

Directions:

1. Simmer the rice in the chicken stock for 10 minutes.
2. Put squash into a frying pan with lemon zest and oil, stir to coat, then cook on medium heat for about 10 minutes (while rice is simmering), stirring occasionally, until just softened.
3. Stir turmeric into the stock with rice and add lemon juice and squash. Cook, uncovered, for 10-15 minutes, or until the squash and rice are tender.
4. Let slightly cool before serving so you can eat the soup warm. Salt and pepper to taste.