Following the great zucchini debate, there was only one thing left to do: stuff 'em! Because my husband had mistaken them for gem squash, which are often filled with a curried meat mixture and baked, I decided to go in that direction. I must admit, I'd not made such a dish before (though I'd seen it done), so I consulted my copy of Cook with Ina Paarman, which I found does not contain a recipe for stuffed squash. But I was able to get a general idea as to ingredients and, aided by my memory of the delicious ostrich bobotie my mother-in-law served when we stayed with her in March, I proceeded onward. Below is my "recipe," bearing in mind that I didn't precisely measure the seasonings, nor did I keep track of my baking time. But I'll surely make it again (the finished dish was a hit), and next time I'll take notes. It occurs to me that you could substitute beans -- such as lentils or black beans -- or eggplant for the meat in this dish to make it vegan. I've not tested this variation but it should work in concept, though you might have to add some liquid and adjust the seasonings.
Stuffed Zucchini
Makes 6 generous servings
6 medium round zucchini, halved, interior flesh scooped to about 1/2-inch from skin (reserve the flesh for another use, such as a smoothie)
Vegetable cooking spray
2 tablespoons olive oil
1 medium white or yellow onion, diced
1 lb. 94% lean ground turkey (or beans or vegetables, e.g., lentils, black beans, eggplant)
1/2 cup cooked brown rice
1 teaspoon curry powder
1/2 teaspoon ground ginger
2 teaspoons brown sugar (optional and/or to taste)
1 1/2 tablespoons natural steak sauce (such as Annie's Naturals)
Juice and pulp of 1/2 orange
Salt and freshly ground pepper
1. Preheat oven to 400 degrees F. Lightly coat a casserole dish with cooking spray.
2. Trim the round-most side of each zucchini so that it lays flat when set scooped side up in the casserole dish. Arrange the zucchini halves in the dish and set aside.
3. In a large saute pan over medium-high heat, saute the onion with the olive oil until it starts to turn translucent. Add the ground meat (or beans) and saute until no longer pink, breaking up any clumps with a spoon. Reduce heat to medium and stir in rice, curry powder, ginger, sugar, steak sauce and orange juice until well-combined. Season to taste with salt and pepper.
4. Fill the prepared zucchini halves with the mixture, cover the casserole dish loosely with foil, and bake for about 30 minutes. Remove foil and bake for another 10 to 20 minutes, or until zucchini is cooked to your likeness.
I served the stuffed zucchini with a simple Farmers Market salad of arugula, baby romaine, peaches, sweet onion, pumpkin seeds and balsamic vinaigrette. Yum.
Farmers Market Salad
Do you like curry? I refused to try it until our recent trip to South Africa via Dubai (I have an aversion to cumin, which to me smells like B.O.), but I now find it quite delicious in small amounts.
