It’s the middle of July and if you’re like me, you’ve found your garden overrunneth with squash and zucchini. If you were able to avoid the squash bugs, which we lucked out in accomplishing, by no means of our own.
This year, a friend who sells at the Lynchburg Community Market graced us with a flat of seedlings promising a harvest of heirloom zucchini. We put on our game face and planted the seedlings, watered them a few times and then we didn’t receive any measurable amount of rain for over a month. Despite the drought and lack of care, our zucchini pulled through and is giving us a bountiful harvest.
The garden plot we planted zucchini is across the front hay field and down in the hollow between hills. It’s a hike to get to, and we’ve been busy. So our zucchini are harvest on the large side, but they are still very tasty. Last week I took a huge load of zucchini to work to give away. Some of my co-workers were offering to PAY for the zucchini. They couldn’t believe they were edible, because of course, being heirloom varieites, we had beauties like these:
Heirloom Zucchini!
So what can we do with all these zucchini? Well last week I made a pasta featuring sauteed zucchini and grape tomatoes in a cream sauce. Delicious!
Today for lunch, I’m taking inspiration from one of the veterinarians at work. Thus, I present you with the latest segment of Cooking with Goat Cheese.
Chevre and Herb Stuffed Zucchini
Chevre and Herb Stuffed Zucchini
Ingredients:
Zucchini – these can be of any variety, I chose to use one of my little round heirloom
Chevre – I used one flavored with herbs de Provence because it’s what we had in the fridge
Herbs of your choice, whatever you like, whatever is in season
Herb paste (if you like, I do!)
Salt and Pepper
Parmesan cheese (if you please)
Recipe:
Preheat your oven to 425F. Start with a clean zucchini. Cut the top off and scoop out the inside. Save the zucchini “guts” in a bowl. Once you’ve scooped out a sufficient amount, chop up any large chunks of zucchini saved in the extra bowl. Add chevre to the zucchini guts, as well as fresh chopped herbs, the herb paste, and salt and pepper. Mix and adjust according to your taste. There is no scientific method to this madness.
Put the zucchini mixture back into the zucchini. Sprinkle Parmesan cheese on top. Back for 15-20 minutes, until the Parmesan is brown and the skin is soft.
Feel free to dress this up as you like. I imagine roasted red peppers in the mixture would be delicious. Serve as a main dish alongside a salad, rice, or pasta. Or, serve as a side alongside steak or pork.