Table of Contents
This is further to the antipasto platter described last week.
Zucchini (courgettes) comes in all shapes, sizes and colours. Zucchini is a marrow that is picked at a very young age.
Personally I am not so enamoured with the flavour of zucchini. Being quite bland, it is really a sort of ‘natural tofu’ that takes on whatever flavours and tastes one chooses to give it. It’s great in a ratatouille or vegetable stew, and fantastic as a stuffed vegetable. It can also be great as carpaccio of zucchini when seasoned with lemon juice, olive oil and Parmigiano cheese or pan tossed with olive oil, white wine vinegar and fresh oregano.
Ingredients:
- 2 straight average-sized fresh zucchini
- 1/2 small red onion, diced fine
- 1 small clove of garlic, crushed
- Small pinch of chilli pepper (optional)
- Leaves of a sprig of thyme
- Small bunch of arugula (rocket), chopped roughly
- Balsamic vinegar
- Olive oil
- Small amount of grated parmesan (half a handful)
- Small handful of lightly pan-toasted pine nuts
- Salt and pepper
Method:
Wash and dry the zucchini. Slice one-inch (25 mm) long tubes: about four to six from each zucchini. Using a Parisienne scoop or melon baller, carefully scoop out the flesh of the zucchini. Be careful not to pierce the sides, and leave a super-thin bottom to the tube. Set aside the flesh and scooped-out tubes.
Dice the red onion finely. Add a good dash of olive oil to a frying pan on medium-high heat and add onion. Chop the zucchini filling roughly and add to the pan. Add thyme and a small pinch of salt and pepper, toss or stir, then add a small dash of balsamic vinegar and reduce to medium-low for a couple of minutes. Tip into a mixing bowl and leave to cool for a few minutes. Chop the arugula roughly and add to the bowl along with the lightly toasted pine nuts, grated parmesan and garlic. Mix well and add salt and pepper to taste.
Spoon the filling evenly back into the zucchini shells and lightly press down with a teaspoon. Pre-heat the oven to 200°C (without fan). Place the stuffed zucchini on a baking tray and bake until ready, about 15–20 minutes.
Add to your antipasto platter.
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