What’s for lunch? This is the Daily post’s weekly photo challenge word (question) for this week.
Zucchini obviously! Especially if you have one this size in the kitchen garden. You may notice there is an onion at the bottom of the basket – that might give you an idea of the size of this vegetable. The onion is nearly dwarfed by the overgrown zucchini.
How would you like it? Zucchini quiche, vegetable bake with zucchini, zucchini pickles on toast, grilled zucchini with tomato and onion, zucchini fries. Or my all time favourite, Baked Zucchini Boat!
To make ‘Zucchini Boat’: slice the vegetable length wise, scoop out most of the pulp (set vegetable pulp aside), dress zucchini with a little olive oil (or a nob of garlic butter) and put into an oven proof dish. Place in a moderate oven while preparing the filling (about 20 minutes in the oven to partly cook).
To make the filling: dice a couple of onions, finely chop a bunch of fresh parsley, thinly slice a red capsicum. You could also add diced bacon if you wish or spring onions and mushrooms. Mix all the prepared ingredients (onion, capsicum, parsley) with the pulp of the zucchini and season with salt and pepper as required.
Take the oven proof dish out of the oven and spoon the filling into the scooped out middle of the zucchini (where you removed the pulp filling earlier). Top with a pile of grated cheese or breadcrumbs or a mixture of both. Return the dish to the oven and cook for a further 30 minutes (depending on size of ‘boat’) or until the zucchini flesh is tender and cooked.
Serve with grilled tomatoes and hot fresh garlic bread!
ps: I am not a chef or a cook so I hope you can understand my recipe.