I really love round zucchini and now that the market is full of baby, round zucchini, I just knew I was going to have to do something with them.
My French edition of Saveur magazine had a beautiful recipe for baby round zucchini stuffed with spinach, pine nuts, swiss chard, ricotta, etc. I’ll have to say that I was “inspired” by that recipe because I went off on so many tangents that what you see in this blog post is certainly not the Saveur recipe. Good, but not it. I don’t know if the English edition has the same recipe but check it out, quite inspirational🙂
Look at these tomatoes! So sexy! I just sliced one and ate it. Like butter.
Aloise, another cook from Burkina Faso, had a signature dish he would make of stuffed vegetables; zucchini, green peppers, tomatoes and onions. Along with my Saveur inspiration, I have to admit that this recipe has quite a bit of his style.
Stuffed Zucchini and Tomatoes
8 baby, round zucchini
4 heirloom tomatoes
1 leek, thinly sliced
2 cloves of garlic, chopped
1 onion, chopped
2 tbsp fresh basil, chopped
2 tbsp olive oil
1 tbsp butter
1 lb of spinach, coarsely chopped
1/2 swiss chard, stalk and large veins removed, coarsely chopped
1 cup of roquette, coarsely chopped
1 lb of lean ground meat, browned
4 anchovies, chopped
2 tbsp pine nuts
1/2 cup grated swiss cheese
1/2 cup ricotta cheese
1/4 cup of tomato puree
Salt and pepper
Reserved flesh from hollowed out tomatoes
Reserved flesh from hollowed out zucchini
1 tbsp butter
1 garlic clove, chopped
1/2 cup chicken broth
2 tbsp parsley, chopped
Cut the tops off the zucchini and tomatoes, hollow them out and reserve tops and flesh.
Put the olive oil and butter in a saute pan, add leek, onion, garlic and basil. Saute until the vegetables are soft. Add the spinach, chard, roquette and cook until wilted.
In a large bowl, mix the browned ground beef, anchovies, pine nuts, swiss cheese, ricotta, tomato puree, salt and pepper. Add the spinach mixture and blend well. Stuff the tomatoes and zucchini, and replace tops.
Saute the reserved tomato and zucchini flesh and garlic in 1 tablespoon of butter and allow to simmer for 5 minutes. Add the chicken broth and simmer for another 5 minutes. Stir in the parsley and remove from flame. Spread this mixture on the bottom of a baking pan. Place stuffed vegetables on top.
Bake in 375 degree oven for 35 minutes.