zucchini

Stuffed Zucchini With Lamb and Rice

by Anne Maxfield on August 26, 2019

This is a perfect summer dish, good for using up that CSA zucchini and much easier than my other favorite stuffed zucchini.

Stuffed Zucchini With Lamb and Rice

  • 4 medium zucchini
  • 1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
  • 1/4 teaspoon turmeric
  • 1/2 pound ground lamb
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground pepper
  • Labne or Greek yogurt for garnish (optional)

Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.

In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.

Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.

Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini, top with a spoonful of labne or Greek yogurt, serve and enjoy!

My verdict: This was a winner! Frank said “you can make this any time” (his highest compliment) so I made it again about a week later.

You’ll have lots of zucchini “guts” so when you’re putting the 1 cup aside choose the parts with the least amount of seeds.

I’ve done it with both aborio and bomba rice, but haven’t really noticed a difference in flavor, so I’m guessing that almost any rice would work. I was thinking of subbing some chicken broth for the water the last time I made it, but totally forgot.

 

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Spaghetti with Crab and Zucchini

by Anne Maxfield on August 20, 2018

Accidental Locavore Spaghetti with CrabIf you raided my freezer you’d find a stash of crabmeat I’ve brought back from Maine, waiting to be made into crab cakes, a crab roll, or in this case, dinner. Fed 2 happily.

Spaghetti with Crab and Zucchini

  • 8 ounces picked crab
  • 1 jalapeño, seeded and minced (more or less to taste)
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup loosely packed mint leaves
  • 1 medium summer squash (yellow or zucchini)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon minced garlic
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup loosely packed basil leaves, cut in slivers
  • 6 ounces thick spaghetti or bucatini
  • Juice of 1/2 lemon

Accidental Locavore Crab MixCook your pasta al dente. We like to use the FastaPasta gadget in the microwave, but feel free to do it the traditional way. Save 2 tablespoons of the cooking water.

While you’re waiting for the pasta to cook, combine the crab and jalapeño in a small bowl. Add 1 tablespoon of oil. Chop half the mint and add that to the crab. Mix well and set aside.

Sliver the remaining mint and put that in a second, larger bowl. Cut the ends off the squash, then julienne or grate it, stopping when you reach the seedy core (save for another use). Add the squash to the bowl with the slivered mint. Add the remaining oil, vinegar, and garlic and season with salt and pepper.

Accidental Locavore Squash for Crab SpaghettiHeat a large skillet over medium-high heat. Add the marinated crab and zucchini and the basil. Add 2 tablespoons of pasta cooking water and the pasta. Heat everything together, tossing to mix well. Season with salt, pepper, and lemon juice. Serve and enjoy!

Accidental Locavore Crab and Spaghetti CookingMy verdict: Super easy and delicious! A good use for all the zucchini and summer squash you may be bringing home from your CSA or farm share.

The difference in textures, especially with the squash and spaghetti made this a winner. The summer squash stayed a little bit crunchy which was a nice contrast with the pasta and crab. If you wanted to add even more texture, you might try adding some fresh breadcrumbs to the crab and jalapeño mixture and sautéing them together. Since our jalapeño wasn’t terribly spicy, I used the whole thing and could have added a bit more.

The original recipe was to serve 4-6. We ended up with a generous amount of sauce for 2 greedy people. If you wanted to stretch it out, just cook more pasta and julienne another squash.

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Zucchini Salad With Mint and Feta

by Anne Maxfield on September 25, 2017

Accidental Locavore Zucchini and SquashZucchini never ends.

While you’ve got plenty of zucchini and while we’re still got warm weather, this salad is light and refreshing, quick to make, and you probably have most of the ingredients on hand. Serves 4-6 from NY Times Cooking.

Accidental Locavore Zucchini Salad With Pine NutsZucchini Salad With Mint and Feta

  • 1 ½pounds small zucchini or summer squash
  • Salt and pepper
  • 1tablespoon grated lemon zest
  • 3tablespoons lemon juice
  • 1cup plain whole-milk yogurt
  • 1tablespoon thinly sliced chives
  • 2tablespoons roughly chopped mint
  • 2tablespoons roughly chopped sorrel
  • 4ounces feta cheese, crumbled, for garnish
  • 3tablespoons pine nuts, lightly toasted, for garnish

Slice the ends of the zucchini. Julienne with a large knife, spiralizer, mandoline, or julienne tool.

Transfer to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.

Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts. Serve and enjoy!

Accidental Locavore Zucchini Feta SaladMy verdict: Even if you think you’ve had enough zucchini, this will change your mind! It’s a simple summer salad that comes together quickly and is a delicious change from the other thousand ways you’ve made zucchini this summer.

Don’t panic if you don’t have sorrel, it’s a lovely lemony flavored herb to have in your garden, but you could substitute some more mint, a little oregano or thyme and be perfectly happy.

Do panic if you don’t have small zucchini or summer squash or you’ll have a very watery salad. A mix of yellow and green squash will give it some nice color. You could even toss in some julienned cucumber for a differernt sort of crunch.

My guest for dinner the night I made this, quickly finished it off and they’re not the most adventurous eaters.

So, give it a try and it may actually make you wish for more zucchini. What do you think?

 

 

 

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Zucchini, Mozzarella and Prosciutto

by Anne Maxfield on September 15, 2016

accidental-locavore-zucchini-casseroleZucchini, mozzarella and prosciutto.

Even if you think you’ve had enough zucchini now that it’s cooling off, it’s a great excuse to make this casserole/gratin recipe!

Joyce, from Quattro’s, our local butcher, gave the Accidental Locavore this recipe. It’s super easy and might have served 4, but Frank and I ate the whole thing because there was no more room in the fridge for leftovers.

That’s our story and we’re sticking to it.

Zucchini, mozzarella and prosciutto recipe:

  • 1 large or two medium zucchini
  • 1 ball of mozzarella (about a pound)
  • 3 ounces of prosciutto, thinly sliced (if you buy it packaged that’s the size, otherwise go for ¼ pound)
  • Bread crumbs or panko
  • Olive oil
  • 1 medium sized garlic clove (optional)
  • Parmesan cheese for the top (optional)

Preheat the oven to 350°.

If you have really large zucchini, slice in half across the middle, stand on the cut end, and slice into 1/8” long slices. Otherwise, just cut off an end and stand it up and slice it. If you have a mandoline, this is a good time to pull it out.

Slice the mozzarella into 1/8” slices*.

Pour some of the olive oil into a plate and pour about a cup of bread crumbs into another plate.

accidental-locavore-zucchini-casserole-prepRub a medium-sized gratin pan with the cut garlic if using and lightly grease with some of the olive oil.

Dip a slice of zucchini into the olive oil and then the bread crumbs. Repeat with the rest of the zucchini.

Make a layer of zucchini in the pan. Top with a layer of prosciutto and a layer of mozzarella.

Repeat, ending with mozzarella on the top.

Sprinkle with Parmesan if using and any leftover bread crumbs (also optional).

Loosely cover the pan with aluminum foil.

Bake for about 30 minutes, until the zucchini is cooked and the cheese is melted and starting to brown.

Serve and enjoy!

accidental-locavore-zucchini-casserole-ready-to-bakeMy verdict: Might not have been the prettiest dish ever, but you can’t eat pretty! The fact that there was nothing left tells you that it was really good!

We decided that it would be a great platform for a lot of different variations. Italian sausage could take the place of prosciutto, eggplant could sub for the zucchini etc.

Joyce used a particular Italian zucchini which didn’t have a lot of seeds, we used a very large unknown variety that had some seeds but wasn’t watery. If you’re going to use standard zucchini, go for the smaller ones.

*Mozzarella slices much easier with a serrated cheese knife like this one:accidental-locavore-cheese-knife

 

 

 

 

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