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Zucchini Stuffed with Gourmet Treats
from the kitchen and gardens of Sharmagne Leland-St. John
one small or medium sized zucchini per guest
the pulp of the zucchini
extra virgin olive oil
several cloves of garlic
sun-dried tomatoes cut into thin strips
green olives stuffed with pimentos sliced
fresh corn sliced off the cob
a generous handful of pine nuts
mozzarella/ string cheese
parmesan cheese grated
salt and pepper to taste
Note: the ingredient amounts in this recipe will depend upon
the size and quantity of zucchini used. Don't be afraid to
Wash and dry the zucchini. Slice in half from end to
end. Carefully scoop out and reserve the seeds and pulp.
Place the shells in a shallow roasting pan. Heat the oil
in a skillet or saucepan. Saute the garlic and shallots
until transparent. Add the zucchini pulp and cook
over a low heat for 5 minutes, adding the other ingredients as
soon as they are ready. Add the strips of sun-dried
tomato and stir, then slice the olives and add to the mixture.
Next add the corn and the pine nuts. Cook over a low heat for
about 5 minutes, stirring occasionally. Add salt and
pepper to taste. Remove from the stove. Drizzle a
bit of extra virgin olive oil into the zucchini shells, then
spoon the zucchini mixture into them. Top with strings
of the mozzarella cheese and bake in a preheated toaster oven
or regular oven at 350 degrees until the zucchini are soft and
the cheese is melted.
You can precook them for about 10 minutes before topping with
the cheese if desired. When they are ready remove from
oven, sprinkle with the parmesan and serve.
This is a recipe which allows for guessing.
Eventually adding or deleting ingredients until you make it