Where have I been having vanished with the summer?
Sheltering from the rain, I’d replaced my passé front yard with an edible garden.
I tried my luck with a few heirloom seeds and a few more old stand-by vegetables.
Summer may have squeaked by, but not without leaving me with a few baseball bat sized zucchinis.
I took company coming as the perfect opportunity to eat up the biggest one. Of course there were cakes and something savoury for lunch as well.
We managed to eat half. (That was even with seconds!)
QUINOA STUFFED ZUCCHINI
1 Tablespoon Oil
1 Shallot, minced
2 Cloves Garlic, minced
1 Cup Red Quinoa
1 Large Zucchini, very large in my case
1 Cup Yellow Pear Tomatoes
A big handful of herbs of your choice. I used mostly basil, some parsley and thyme, finely chopped
Rinse the quinoa well and leave it to soak in a mesh colander for about 3 minutes.
Combine the drained quinoa with 2 cups of boiling water in a medium saucepan.
Cover and reduce to a simmer for about 7 minutes.
Lift the lid and check in on the quinoa. The water should be mostly absorbed and appear fluffy. If not, cover again and continue to cook for a couple of minutes more.
Once the water has been absorbed, fluff with a fork and leave it to cool while you prepare the remainder of the stuffing.
Preheat the oven to 350ºF.
In a large frying pan, heat the oil and sauté the shallots. Once they’ve softened, add the garlic but be careful not to burn it.
Half the zucchini lengthwise and remove the seeds. Trim the ends and remove the bottom of one half just so it will sit without toppling over. Dice the other half until you’ve measured 2 Cups. (If there’s still some left, here’s a recipe for scones.)
Add the chopped zucchini to the shallots and continue to sauté until it’s softened.
Slice the tomatoes and add them to the zucchini.
Remove from the heat and add the prepared quinoa and chopped herbs.
Combine well and add a good amount of salt and freshly ground pepper to taste.
Place the seeded, trimmed zucchini half in a baking dish which has been lightly oiled.
Pack the stuffing into the crevice. Drizzle with olive oil and cover lightly with foil.
Bake for approximately 1 hour or depending on your zucchini’s size and thickness, until it’s tender. (Begin checking at 40 minutes if it’s more of a slender forearm size:)