Hello and welcome back to The Stone Soup Cook! So glad you’re here!
This week, I’m featuring one of my favorite summertime treats, the zucchini.
I grew up on zucchini squash. Every summer, my mom would plant a little garden in the backyard and while we all waited impatiently for the home-grown tomatoes, zucchinis were always the heroes of the garden, producing enough squash to feed a small village from only a couple of little seeds.
I still love them and in July and August, when we reach the height of our summer heat here in northern California, great heaps of them start appearing at the farmer’s market and I enjoy coming up with creative ways to utilize the bounty. This year, I came up with this recipe for lamb-stuffed zucchini boats, which moves the zucchini from a supporting role into a starring role as a main dish!
Zucchini is not only nutritious, but it’s versatile, being equally at home as a bridesmaid, such as when it’s featured as side like a zucchini boat:
…or in a delicious ratatouille:
But zucchini makes a dandy bride, too in recipes like the one I’m sharing today for lamb-stuffed zucchini boats:
Hands-on time for this dish is minimal, with only a little zucchini prep and some sautéing of ingredients. It bakes for about 40 minutes, and viola! an elegant and satisfyingly creative use of the bounty of your summer garden!
Tune in tomorrow for more fun with zucchini!
Until then,
Peace, love and good food,
Keri
