Cooking with Katie

Last night I decided to find a recipe that would use the second zucchini (technically a heirloom variety called Barq squash) that we harvested from our little garden.  I was so excited to find this recipe because I actually had all of the ingredients on hand, including the fresh herbs from our Aerogarden.  I also used one of the grape (Reisenstraub heirloom variety) tomatoes that was ripe from the garden...just to say that I had.

6 to 8 zucchini [I had one, but that was enough for Drew and I]
3 large garlic cloves minced

6 washed and finely chopped bella mushrooms

1 finely chopped roma tomato

1 Tbsp fresh chopped basil

1 Tbsp fresh chopped parsley

1 Tbsp thyme

1 1/2 tsp dill weed

1 Tbsp lemon juice

3 Tbsp olive oil

1/3 cup seasoned bread crumbs

1/4 cup grated asiago cheese

salt and pepper to taste

olive oil for drizzling

Preheat oven to 425. Wash and cut the zucchini in half, lengthwise. Carefully, scrape out the middle of each half with either a grapefruit spoon, or cut middle out with a knife. Set the hollow zucchini aside and chop the middle up into small pieces, then transfer to a large bowl. Add all the rest of the ingredients to the bowl and mix well with a large spoon. After mixing everything together, stuff each half with the mixture, then place the already stuffed half in a lightly greased baking dish. When all the zucchini is stuffed, drizzle a little bit of olive oil on each half and if desired you can sprinkle lightly with more salt and pepper. Cover the baking dish and place it in the oven for 25 minutes. When the 25 minutes are up, remove the cover and continue to bake uncovered for an additional 10 minutes. Remove from oven and let stand 10 minutes uncovered before serving. This fresh summer side dish would pair nicely with grilled salmon and your favorite bottle of pinot noir or a chilled pino grigio.

http://www.helium.com/items/446028-recipes-vegetarian-stuffed-zucchini

It really came out great, I would post some pictures of the finished product but my camera isn't working, due to a beer-in-purse incident Saturday night that I'd rather not talk about (sigh).

However, you know the part about the mushrooms?  Well somehow I didn't read that part...so no mushrooms.  This is why I'm not a great cook.  It didn't really matter, I'll use them next time, but this is just evidence of why it's good I don't have to rely soley on myself to cook.