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Stuffed Zucchini Boats (from The Mediterranean Dish)

3 zucchini trimmed and sliced length-wise into halves
extra virgin olive oil I used Early Harvest Greek EVOO
Kosher salt and pepper to your liking
Dried oregano large sprinkle to your liking
6 oz cherry tomatoes sliced in halves
3 green onions or a combo of onions and spring garlic both white and green parts, ends trimmed, chopped
½ cup crumbled feta cheese more to your liking
6 to 10 fresh mint leaves chopped
Large handful fresh parsley chopped
Zest of 1 lemon
Splash lemon juice not too much

INSTRUCTIONS
Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
Remove zucchini from heat and let cool enough to handle.

To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!

Recipes

Tuscan Bean, Escarole and Potato Soup

1 large bunch escarole
2 pounds red-skinned potatoes
1 medium onion (yellow or white)
3 tablespoons olive oil
3 cloves garlic
2 quarts vegetable stock
1 bay leaf
rind of a Romano cheese triangle (plus grated Romano for serving)
½ teaspoon red pepper flakes
⅓ teaspoon salt
⅓ teaspoon black pepper
2 15-oz cans cannellini or Great Northern beans (drained & rinsed)

Start by preparing your escarole. Make sure your sink is clean and fill it halfway with cold water.
Before washing the escarole, place it horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To make smaller pieces, you can cut those in half horizontally.
Plunge your escarole into the water in the sink and swirl it around. The dirt will sink to the bottom. Transfer the escarole to a colander and give it a rinse. Let it drain while you continue with the recipe.
Rinse and peel your potatoes. Set them aside.
Peel and chop your onion. In a soup pot, heat your olive oil on medium high. Add the onions and stir them a bit. While the onions are cooking, press your garlic (discarding the skin). Cut up your potatoes into cubes or chunks.
When your onions are tender, add your garlic to the pot and stir it in. Lower the heat a bit and let the garlic cook for about 30 seconds before adding your potatoes and vegetable stock.
Add in the bay leaf, Romano rind and seasonings. Cover the pot, increase the heat to high, and let it come to a boil.
When the pot is boiling, stir in your escarole. Let the soup come to a boil again before lowering the heat to a simmer. Partially cover the pot by laying a wooden spoon on the edge of the pot and letting the lid rest on it. Set a timer for 10 minutes.
After 10 minutes, add your drained beans to the soup. Let the soup cook for another five minutes, then check to see if the potatoes are ready. The soup is done when the potatoes are fork tender.
Serve the soup with grated Romano (or Parmesan for a milder option). Store leftovers in the refrigerator for up to six days.

Recipes

Chili-Brown Sugar Delicata Squash with Bacon, Apples, or Pears

INGREDIENTS

1 pound delicata squash (about 1 large)
2 medium ripe but firm pears or apples, sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices bacon
2 tablespoons water
1 tablespoon light brown sugar
1 teaspoon chili powder

DIRECTIONS

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

Latest News

Stuffed Zucchini Boats (from The Mediterranean Dish)

Tuscan Bean, Escarole and Potato Soup

Chili-Brown Sugar Delicata Squash with Bacon, Apples, or Pears

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