Monday, September 1, 2008

Summer bounty!

In mid-August we celebrated Samara's upcoming 3rd birthday with an outdoor luncheon with the various grandparents, great-grandparents, and great-great aunts. The menu included at least one item from our garden in every dish that we served. On the menu was:

Stuffed zucchini with mint (zucchini and mint from our garden and an egg from our hens)

Swiss chard pasta (Swiss chard from our garden)

Applesauce cake with whipped cream and fresh berries (apples and fresh berries from our garden and an egg from our hens)

The stuffed zucchini was a big hit. I'll include a recipe here because I know that many people need zucchini ideas when zucchini season hits.

Stuffed zucchini with mint:

2 lbs. Smallish zucchini (about six)
1 cup grated parmesan cheese
1 egg
2 T. chopped fresh mint
Butter for baking sheet
Olive oil for drizzling on sheet
Salt and pepper to taste

Preheat oven to 350 degrees F.
Boil the zucchini whole in salted water for about 3 or 4 minutes (depending on the size of the zucchini). Remove from the water and let drain and cool. Cut each lengthwise in half. Scoop out the insides leaving enough to make a shell (a little less than 1/4 inch think).

Put zucchini insides in a small bowl. Add the other ingredients and mix well. If the zucchini is too lumpy, then pulse in a food processor briefly. It shouldn't be too smooth, but there should not be large chunks, either.

Put the zucchini shells with the cavity facing up on a buttered cooking sheet which has been drizzled with olive oil. Fill each cavity with the zucchini/egg/mint/cheese mixture. Put in the preheated oven for about 30 minutes or until the filling is just turning brown and bubbly. Serve hot or room temperature.

This was so delicious and was gobbled up very quickly! Yum!

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