When I go shopping for vegetables in Paris, it’s like going on a treasure hunt. The vendors whether they be at the marché or on the streets have such a variety of produce, it’s always difficult to decide on what to buy. Some vendors let you choose your own products while others snap at you like little dogs, that it’s only their right to choose which produce you take home! I have learnt to deal with this with a shrug and a smile.

While the Parisians are attracted to the tropical fruit that we see in our gardens back home (like passionfruit) I am hovering over the winter vegetables like pumpkin and different coloured carrots. On this occasion I fell in love with the lovely round zucchini or courgette. They have a deep dark green skin with little yellow freckles and I thought they would be lovely with a stuffing and roasted in the oven.

The inside flesh comes out so easily you will only need a spoon to hollow it out and this recipe could be used for the more common zucchini.

 

Recipe for Stuffed Zucchini

Ingredients

6 Round Zucchini
1 1/2 cups of  rice
1 small onion, diced
2 cloves of garlic, pressed
2 teaspoons chopped parsley
The inside of the zucchini that you have scooped out
Can of diced tomatoes
Lemon juice and slices of lemon for serving
Olive oil
Chili to taste
1/2 cup of shaved parmesan cheese
Salt & pepper to taste
Method
Preheat the oven to 375°C. Cut a thin slice off the tops of the round zucchini and discard them. Using a small spoon, scrape out the flesh, leaving a 1/4-inch-thick wall. Coarsely chop the flesh.
Heat 1 tablespoon of the olive oil in a large skillet. Add the diced zucchini, garlic and cooked rice and season with salt and pepper and cook over moderate heat, stirring until barely tender, about 2 minutes.  Now add the can of diced tomatoes and a cup of water. Cook until the rice is cooked and has soaked up the liquid. Add more water as necessary. Season with salt and pepper and chili to your liking. Transfer to a bowl.Season the zucchini cups with salt and pepper and brush the outside with olive oil. Mound the stuffing in the cups. Squeeze lemon juice over each and sprinkle with parmesan cheese before placing the lid back on. Set the zucchini on a baking sheet and bake for about 40 minutes, or until tender and heated through. Serve hot or at room temperature with a slice of lemon.

 

Share on Facebook