This is an excellent stand-alone vegetarian entree, and the presentation is fancy enough to be served to company. If you aren’t in the mood to scoop out the zucchini, you can chop the entire zucchini and double the rest of the ingredients, then throw it all in a casserole dish and sprinkle with parmesan. Zucchini Casserole. Blam-o.
Stuffed zucchini or casserole, it’s entirely up to you. The ingredients are in season RIGHT NOW, so whip up a batch this week!
- 2 medium zucchini
- 1/2 clove of garlic, crushed
- 1 large ear of sweet corn
- 1 cup cooked red quinoa
- 4 oz. goat cheese, softened
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- A few grinds of black pepper
- 2 T. grated parmigiano reggiano
- Bring pot of water to a boil. Pop in the corn for one minute, then remove. Cook zucchini in boiling water for 5 minutes, then remove.
- Preheat broiler on low.
- Cut the kernels from the ear of corn.
- Cut straight across the top of the zucchini to make a large flat surface – the piece should be about 1/4 inch thick in the middle. Scoop the zucchini into canoe-shaped hollows. Chop all the removed zucchini into tiny pieces and add to a large mixing bowl.
- Mix in the corn and quinoa.
- Fold in the cheese, salt, pepper and paprika. Taste and adjust seasoning – you will probably need more salt.
- Fill the zucchini boats with a heaping amount of the stuffing mixture. Place on a foil-lined baking sheet or casserole dish. Place any additional filling in a small casserole dish or ramekin.
- Sprinkle with parmesan cheese.
- Broil on low until the tops are lightly browned and crisp.
Source: Inspired by the stuffed patty pan squash on Chef Dave’s “Whims” menu a few weeks ago at Two Brothers Roundhouse