"sf" > wrote in message
...
> On Mon, 24 Feb 2014 15:07:24 -0000, "Ophelia"
> > wrote:
>
>> I am just back from shopping and I bought a couple of bigish ones I
>> will
>> try it out today. I am quite looking forward to doing that because I am
>> trying to get as much veg into us as I can and I have never managed to
>> make
>> anything with zucchini that we liked. I used this method with salmon
>> but
>> never thought about it like this)) And yes. Parmesan too
>
> Yay! Squash in general is probably my favorite vegetable and zucchini
> is particularly versatile. I take the opportunity to stuff zucchini
> if I can find them big enough to do it. There are lots of recipes on
> the internet. I usually use Italian sausage, but the last one was
> stuffed with shredded chicken - enchilada style.
>
> The classic way and the first way I ever made it was stuffed with
> garlic and herbs: Make a flavorful tomato sauce. Cut zucchini in half
> lengthwise and steam lightly - just enough so you can carefully remove
> the seeds from the center to make a boat (leave the flesh). A melon
> baller is perfect for this job. Season zucchini lightly with salt and
> set aside.
>
> Grind fresh bread to crumbs in a food processor with basil and garlic.
> This is one of those recipes that is traditionally made with stale
> bread that you revived with a little water and squeeze "dry" with your
> hands. At this point, you can vary the filling as you wish. Some
> people use anchovies and pine nuts, I add an egg. Mix well in the FP.
> Pour the well seasoned tomato sauce into a lightly oiled gratin dish
> and spoon the breadcrumb mixture into the zucchini, mounding it
> slightly on top (here is another opportunity to sprinkle with
> parmesan). Drizzle with olive oil and bake until the tops of the
> breadcrumbs are browned. Serve hot or at room temperature (if they
> are meatless).
>
> Have you ever made ratatouille? Saute onions and some minced garlic
> in olive oil until they're tender and transfer them to a big pot.
> Saute zucchini until barely tender and add that to the pot. Saute
> eggplant until totally tender and add that to the pot. Add peeled,
> seeded, diced tomatoes (or use canned) + a little red wine vinegar to
> the saute pan and cook until thickened. Add them to the pot and heat
> everything through to combine flavors. Garnish with torn basil leaves
> and serve hot or at room temperature.
>
> I like zucchini so much that I have an entire Pinterest board devoted
> to zucchini recipes. Scroll down to "Parmesan - Roasted Zucchini
> Recipe". http://www.pinterest.com/sfpipeline/...bles-zucchini/
> It's almost exactly what I did... except my topping also had panko in
> it. Believe me, roasting them w/o panko as in that recipe is
> delicious too. I usually roast vegetables for two when I'm baking
> something else, because it seems like such a waste of energy to heat
> up an entire oven just to cook so little (no toaster oven in this
> house).

A lot of good stuff there which I am loathe to clip. Yes I used to make
ratatouille but not for a long time. I will have to look at that again.

Anyway I have saved your post and will work through it. Thanks

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