This is not the first time you’re going to hear me say this.
I, LOVE, ZUCCHINI
It’s that kinda love you have for an old friend that knows enough intimate detail about you, that they could easily hold your life to ransom, but loves you unconditionally back enough that they NEVER, EVER will. 😊
Yeah, I’m talking that kinda love.
And the reason why I love it so much is because it’s easily attainable (our local grocer ALWAYS has zucchini), it’s not too hard to grow (believe me, I’ve done it, so you most certainly can to) and it’s versatile across a range of cooking styles (I’m talking from frying, to saute, to baking or simply go crazy, use a vege peeler and create “zucchini pasta ribbons”. Versatile Central)
I’ve also been advised by those much more knowledgeable than me, that they are a good source of potassium and vitamins C and A, PLUS, they are super low in calories.
Oh my gosh, the whole package.
My absolute favourite thing to do with zucchini of late, is to create “Zucchini Boats”. Which basically entails, getting a hold of a large zucchini, scooping out their middle only to return it mixed with something delicious, and bake. So Simple. So Good!
Below is the recipe I’ve adapted for myself and the family, which Amazing Husband and the kids, LOVE.
It’s vegetarian, It’s cheesey (oh my goodness YAAAAS!) and it’s slip over at the ice rink easy.
Baked Zucchini Boat with Parmesan
| Prep Time: 10 mins | Makes: 4 | |
| Bake Time: 35 mins | ||
| Ingredients | ||
| 2 large Zucchinis | ||
| 1 Tablespoon Tomato Paste | ||
| 1 medium sliced Onion | ||
| 30 grams grated Parmesan Cheese | ||
| 200 Light Smooth Ricotta Cheese | ||
| 2/3 Cup grated Tasty Cheese | ||
| Salt and Pepper (if you’re into that sort of thing) | ||
| Method | ||
| 1. Slice zucchinis in half length ways, scoop out all the soft flesh using a spoon, leaving just around a centimetre (a little less than half an inch) in the shell. Chop the flesh. | ||
| 2. Mix, chopped zucchini flesh, onion, tomato paste, grated parmesan, and ricotta cheese in a bowl. Spoon into zucchini shells, throw onto a tray, cover with tasty cheese on top and place in the oven. | ||
| 3. Bake for 30 minutes at 180° Celcius (356° Farenheit) (basically you want the zucchini to got a bit soft and the cheese to melt to optimum deliciousness). A touch of salt and pepper if you feel you want to when they come out. (I never do, hubby often does) 🙂 | ||
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Some Pointers: Have a play around with the cheese you use on top. We had a crack with Mozzarella last week and it was amazing. Serve it up with other baked veggies, I love making use of the oven for other things when cooking a meal like this (maybe a bit of banana bread for dessert?). Some pieces of sweet potato, carrot and pumpkin are always super tasty when baked, so throw some in while you cook this dish as sides. Get your little people into the rhythm of setting the table as soon as they can manage opening drawers and carrying their own plate to the table. Our dinner ritual includes my two boys always collecting their own plates (and knives and forks now they are tall enough to fish them out themselves). It gives them responsibililty, but it also allows you to concentrate more on the task at hand, like making sure that cheese gets cheesey delicious, or pouring a small sneaky glass of pino gris as the zucchini softens. |
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Let me know what you think, either throw some feedback in the comments box, or drop me an email at hello@tambellaarts.com.au