Inspired by zucchini

Tian de courgettes

I have a special relationship with zucchini. Les courgettes, as we call them in French and in England. Yellow, green, round, long or oval; diced, shaved, julienned, grated or wholeI love them all under any form.

My mother always kept two or three large zucchini plants different in shape and color every summer. While she liked to comment that they took over the space in her garden, I remember mainly how excited we all felt when came July, and we could eat the first homegrown zucchini of the season.

Their taste and texture were incomparable.

We preferred to collect the zucchini young so that the vegetables would stay extremely tender. During the peak season, there were always a lot of zucchini on our dinner table.

We enjoyed them in ratatouille, gratin de courgettes, flans, salads, soups, tian de lgumes dtand stuffed zucchini, my utter favorite next to a tian (the other dish you can see in the pictures too).

I am always inspired by new ways to prepare stuffed zucchini. Frankly, I dont always have a plan.

I like to use what ingredients and fresh produce I have handy, and possibly use-up leftovers of cooked grains kept from a previous meal.

When my parents-in-law visited two weeks ago, it was q uinoa. And a few days ago, its millet that sneaked inside my stuffed zucchini. I needed that kind of comforting summer food again.

I was excited to cook using round globe zucchini purchased at the farmers market.

Ce sont des courgettes du jardin ? (Are these zucchini from the garden?) P. had asked when I brought dinner on the table and he looked at the dish.

Du jardin. Salade du jardin ! (From the garden. Salad from the garden!) Lulu went on pointing at the bowl of mesclun salad. She likes to follow me in the garden to water the vegetables, asking all sorts of Whats this and Whats that questions.

I smiled. I wished. She was right about the salad. Not so much about the zucchini though.

Regretfully.

No, not yet. Mine are very green, but they dont produce any vegetables yet.

I keep hoping that they will though.

This year I have two globe zucchini plants in the garden that I like to watch and talk to.

They are still not producing vegetables since I planted them a little late in the season because of the crazy months of April and May and the rainy spring weve had, but I have the hope that they will soon hopefully before I leave for Europe in August.

Fingers crossed.

So here you are.

These stuffed zucchini are easy to assemble. And practical too because they can be prepared ahead of time and reheated when you are ready to eat.

I cooked them plenty of fresh herbs from the garden, spices and! garlic, and with vegetables I sauteed in olive oil first. Then I added cooked millet, feta and Manchego cheese.

Nothing difficult.

But tons of flavors.

Summer and garden happiness in your plate!

For other stuffed zucchini ideas, you can check these links too:

Stuffed zucchini with veal, celery and watercress;

Stuffed zucchini with veal and ricotta;

Stuffed zucchini with red rice and vegetables;

Stuffed zucchini with black rice and oregano;

Stuffed zucchini with sweet potato and marjoram.

Globe zucchini stuffed with millet and vegetables

For 4 people

You need:

• 2 tablespoons olive oil + more for dish and to drizzle
• 8 globe zucchini
• Sea salt and pepper
• 1/4 red onion, peeled and finely chopped
• 1 teaspoon ground coriander
• 2 thyme twigs
• 2 garlic cloves, peeled and finely minced
• 1/2 orange pepper, finely diced
• 2 vine or Heirloom tomatoes, blanched, peeled, cored, seeded and finely diced
• 1.5 cups cooked millet
• 2 oz (60 g) crumbled feta cheese
• 2 ! oz (60 g ) grated Parmesan or Manchego cheese
• 2 tablespoons mixed chopped basil, coriander and parsley

Steps:

• Preheat the oven to 375 F and oil a large baking dish; set aside.
• Cut a small top for each zucchini. Using a melon spoon, scoop out the flesh making sure not to puncture the outer skin. Season with salt and pepper and set aside. Keep 1 packed cup of the zucchini flesh (about 6 ounces; 170 g). Place the zucchini shells in the baking dish.
• In a saute pan, heat 2 tablespoons olive oil over medium heat. When warm, add the onion, ground coriander and thyme. Cook, stirring, for 2 minutes and add the garlic. Continue to cook for 1 minute.
• Add the pepper and cook for 1 to 2 more minutes.
• Add the tomatoes and zucchini. Stir and season with salt and pepper. Cook on low heat, uncovered, for 7 minutes, stirring once in a while. Stop the heat and discard the thyme.
• Stir in the cooked millet, feta cheese, Manchego and fresh herbs.
• Stuff the zucchini with this preparation. Top each zucchini with its respective hat. Drizzle generously with olive oil and add a tad of water at the bottom of the baking dish. Bake the zucchini for 45 minutes to 1 hour, or until the outer skin of zucchini is tender. Serve with a side green salad.

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