Beatrice Peltre's Stuffed Zucchini | Tastebook Blog

By bjlazyl

Ingredients

• 2 tablespoons olive oil, plus more for the dish and to drizzle
• 2 tablespoons raisins, soaked in water
• 8 medium (about 6 1/2 oz; 180 g each) globe zucchini
• Sea salt and pepper
• 1/4 red onion, peeled and finely chopped
• 1 teaspoon ground coriander
• 2 thyme sprigs
• 2 garlic cloves, peeled and minced
• 1/2 orange bell pepper, diced
• 2 tomatoes, blanched, peeled, cored, seeded, and diced
• 1 1/2 cups (6 oz; 170 g) cooked millet
• 1/4 cup pine nuts
• 2 ounces (60 g) crumbled feta cheese
• 1/2 cup (2 ounces; 60 g) grated manchego or Parmesan cheese
• 1 tablespoon finely chopped basil
• 1 tablespoon finely chopped parsley

Details

Servings 4
Adapted from tastebook.com

Preparation

Step 1

Serves 4

I always look for the globe variety at my local farmers’ market when I want to prepare stuffed zucchini. You can also make this recipe with four regular zucchini, halved lengthwise, but the round ones are adorable and can be stuffed so nicely. Serve with a green salad.

1. Preheat the oven to 375°F (190°C). Oil a 10-by-7-inch (25.5 by 18 cm) baking dish.

2. Cut a small top off each zucchini. Scoop out the flesh (do not puncture the outer skin). Season with salt and pepper; set aside. Keep 1 cup packed (6 oz; 170 g) finely chopped zucchini flesh. Place the zucchini shells in the baking dish; set aside.

3. In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the onion, coriander, and thyme. Cook, stirring occasionally, for 2 minutes. Add the garlic and continue to cook for 1 minute. Add the bell pepper and cook for 1 to 2 more minutes. Add the tomatoes and reserved zucchini. Stir, and season with salt and pepper. Cook over low heat, uncovered, for 7 minutes, stirring occasionally. Remove from the heat and discard the thyme. Stir in the millet, pine nuts, cheeses, fresh herbs, and raisins. Stuff the zucchini with this preparation and put the tops back on. Drizzle generously with olive oil and add just enough water to cover the bottom of the baking dish. Bake the zucchini for 45 minutes to 1 hour, or until the outer skin is tender.

by Beatrice Peltre © 2016 by Beatrice Peltre. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

Beatrice Peltre

In her signature style of blending classically French dishes with exotic, modern twists, Peltre offers up recipes for each meal of the day plus…

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