Friday, May 11, 2012

Zucchini provencal stuffed with Beefsteak tomatoes and fresh basil

Courtesy of Chef Brian Defehr


6 Round zucchini 
3 Beefsteak tomatoes 
2 large onions 
1 clove garlic, 
minced 10 sprigs fresh basil 
Salt and pepper 
Optional fresh goat cheese, 
pine nuts


Hollow out zucchini, dice and reserve the pieces you've just removed. 
Fine-dice onions, and soften over medium heat in a wide saucepan moistened with olive oil, about 10 minutes.
Add zucchini bits, garlic, and saute over medium heat 5 minutes. Dice tomatoes, draining excess seeds or water, and add, simmering till mixture has thickened. Optionally add 1⁄2 C grated parmesan to increase thickening if veggie mix remains runny after 10 minutes simmering. Chop basil and add. Salt to taste and stuff hollowed-out zucchini.
Optionally enhance flavor with dry hot pepper or mix with leftover rice before stuffing. 

Another option is topping with fresh goat cheese, crumbled, before baking.

Bake at 375 F, 180 C, 20-30 minutes, depending on size.

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