Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I’d try that too. My version is vegetarian, but I did use her idea of using coriander seed to give an interesting flavor to the stuffing. Since I had an unexpected guest for dinner, I had to quickly pick up an additional zucchini and thus prepared the same with a regular one as well. The round zucchini is more photogenic, but the regular zucchini has as an advantage that the stuffing gets nicely browned and slightly crispy. I really liked the result and actually liked this better than the stuffed zucchini I made before. These stuffed zucchini can be served as an appetizer or as a side.
4-6 round zucchini or 2-3 regular zucchini
1 onion, minced
1 Tbsp minced fresh flat leaf parsley
2 Tbsp basil chiffonade
1/2 tsp ground coriander seed
50 grams (1.8 oz) stale white bread without crusts
25 grams (2 1/2 Tbsp) freshly grated pecorino (sardo)
25 grams (2 1/2 Tbsp) freshly grated parmigiano reggiano
salt and freshly ground black pepper
extra virgin olive oil
Combine the onion-zucchini pulp mixture with the bread crumbs, the pecorino, the parmigiano, the coriander, the parsley, and the basil. Season with salt and freshly ground black pepper to taste. I used 1/2 tsp of salt. Add about a tablespoon of extra virgin olive oil and stir to mix until the mixture is homogeneous. Taste and adjust the seasoning. It should be seasoned generously.
Preheat the oven to 200ºC/400ºF (fan forced). Lightly grease an oven dish with olive oil. Season the zucchini lightly with salt and then stuff them with the filling. Arrange the stuffed zucchini in the oven dish and sprinkle with olive oil. Leave the caps off the round zucchini, so the stuffing inside can turn golden.
One of my favorite desserts is so simple: strawberries macerated with balsamic and honey. “Macerate” sounds very fancy but it is very easy: just mix the strawberries with a bit of balsamic and honey and let stand for half an hour to an hour, stirring a few times. Even mediocre strawberries become a treat, especially if you use good aged balsamic. That stuff is expensive, but you won’t need a whole lot of it.