Greetings from Gobbagombalin, Wagga Wagga! I hope everyone is keeping warm somehow, despite the arctic weather. Although I'm currently visiting my adorable step grandson and his parents, I thought I’d take a moment to share a delicious recipe with you. Today, I present a delectable dish inspired by an old family recipe: meat-stuffed zucchini. While my mum might disapprove with me messing with tradition, I couldn't resist the urge to experiment and create something unique. But let's keep this culinary rebellion between us, shall we? This vegetarian zucchini dish, filled with zucchini, spinach, cheese and cherry tomatoes for a burst of colour, is incredibly versatile. It can be enjoyed as a delightful side dish, a hearty brunch option, a satisfying lunch, or even a light dinner. Regardless of when you choose to indulge, this recipe guarantees a treat for your taste buds. So, my lovelies, I highly recommend you give this recipe a try and relish in the harmonious blend of flavours. Let the zucchini, spinach, and cheese tantalize your palate, and allow the dish to captivate your senses. Trust me; it's a culinary adventure you won't want to miss.
Green zucchini
Ingredients
6 large Zucchini
120g Spinach leaves
70ml Olive oil
18 cherry Bocconcini
200g grated Feta cheese
18 Cherry tomatoes
4 cloves Garlic, crushed
1 Onion, sliced
1 heaped teaspoon Maldon Salt
Pepper, to taste
½ Vegetable bouillon cube, dissolved in 40ml water
2 teaspoons Dried Chopped chives
1 ½ teaspoon Avocado smash spice blend
20ml water
Finely chopped parsley and toasted pine nuts for garnish
Method:
1. Preheat the oven to 200°C. 2. Cut the zucchini in half lengthwise and scoop out about ¾ of the flesh. Set aside the scooped-out flesh. 3. In a medium-sized frying pan, heat 70ml of olive oil over medium heat. 4. Cook the sliced onions for approximately 10 minutes until they become soft, golden, and have reduced in size by about 50%. 5. Add the crushed garlic and stir until fragrant. Then add the zucchini flesh that was set aside and cook for 7 minutes. 6. Stir in the dissolved vegetable bouillon and continue stirring for a couple of minutes. 7. Add the dried chives, avocado smash spice blend, salt and pepper and continue to stir for a few more minutes. 8. Stir in 20ml of water, cover the pan with a lid, and simmer for 6-7 minutes. 9. Stir in the spinach leaves in two batches, adding the second batch only after the first batch has wilted. Stir until the second batch has wilted. Turn off the heat and set aside. 10. On a baking tray lined with baking paper, arrange the zucchini halves in a line with the hollow side facing up. Spray with oil. 11. Fill each hollow zucchini evenly with the zucchini flesh mixture. 12. Place three cherry bocconcini on top of each zucchini, leaving space between each bocconcini to place cherry tomatoes. 13. Drizzle a couple of teaspoons of olive oil over each stuffed zucchini. 14. Bake in the preheated oven for 25-30 minutes (adjust timing according to your oven). 15. Once cooked, garnish with finely chopped parsley and toasted pine nuts.
