I’m Stuffed!

I’m not a vegetarian. I swear. I couldn’t possibly be more in favor of eating animals. Delicious, tasty animals. But when I looked back over the last four and a half month’s worth of recipes, I realized that you, my loyal readers, might be having a hard time buying my non-vegetarian-ness. Granted, there are my obsessive bacon entries, but there are also 12 entries in the “vegetables” category and only 1 or 2 in every other category. Obviously, I need to do something to reinforce my carnivorocity and convince you that this is not a blog about eating your greens. Unfortunately, this entry is not that.

It's not really my fault; my intention was to write about these gorgeous lamb steaks I picked up at the farmer's market last weekend. But the lamb guy at threw in an obscenely huge zucchini, just because he was trying to unload it. Despite Nick's well-documented disaffection for all things courgette, I couldn't not turn this 18" zucchini into something delicious. So, I did what anyone with a foot and a half long zucchini would do. I took it home and made a lot of really bad sex jokes.

Once that was out of my system, I stuffed it with quinoa, feta, and pine nuts. The original plan was to serve this with the lamb steaks, but the stuffed zucchini was a hearty enough meal in itself, alongside a tomato salad. So the steaks were set aside for another night and, alas, you’re stuck with another vegetable recipe.

To make up for yet another veggie-centric posting, I'll leave you with this, guaranteed to make any 4th grader laugh:

What’s zucchini’s favorite game? Squash.

Quinoa Stuffed Zucchini

Serves 4

1 obscenely large zucchini or 2 normal sized zucchini
2 Tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp. fresh oregano, minced
3 Tbsp. pine nuts, toasted
1 egg, lightly beaten
3 cups quinoa (prepared from 1 cup dry quinoa and 2 cups water)
2 oz. Greek feta, crumbled
Salt and pepper to taste

1. Preheat oven to 375-degrees.

2. Trim the ends and cut the zucchini in half. Using a melon baller, scoop the pulp out of the zucchini, leaving a ½” thick shell.

3. Heat the olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and sauté for another two minutes.

4. Toss onion mixture, oregano, pine nuts, with the quinoa. Add egg and mix quickly, so the egg doesn’t scramble among the other warm ingredients. Season with salt and pepper and fold in the feta. Fill the zucchini shells to heaping with quinoa filling.

5. Bake shells for 30 minutes.

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