Prior to being overrun with various summer squashes from my CSA, I had thought of stuffed squash as a winter dish when the acorn, butternut and other winter varieties are plentiful and your choice of fresh local produce is severely limited. Its not just the squash, but the fillings as well with combinations of breads, sausage, dried fruit and other hearty flavors that one associates with cooler weather. However, with 2 pounds of week 11 zucchini still in the fridge when another 3 pounds of yellow squashes arrived with week 12, I was going to have to get past my seasonal preconceptions.
Since I'm using a summer squash, it only makes sense to fill it with other summer ingredients, and the recipe I found not only accomplishes that, it does it with several other items I have from recent shares! The combination of sweet corn with spicy jalapeno is fantastic and black beans add a slightly meaty texture that really ties everything together. All the colors in this dish really shout summer as well, the bright greens, red and yellow along with a earthy brown from the beans truly make this dish as pleasing to the eye as to the taste buds!
Stuffed Zucchini, adapted from Spark Recipes
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Zucchini
Jalapeno pepper
Onion
Corn
Ingredients
2 medium sized zucchini
1 tsp olive oil
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup chopped onion
2 cloves garlic minced
1/2 cup corn (cut off the cob of a fresh ear)
1/3 cup chopped tomato
1/3 cup canned black beans, rinsed and drained
Ingredients
2 medium sized zucchini
1 tsp olive oil
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup chopped onion
2 cloves garlic minced
1/2 cup corn (cut off the cob of a fresh ear)
1/3 cup canned black beans, rinsed and drained
Salt and pepper
2 tbs grated parmesean cheese
2 tbs chopped fresh parsley
Preparation
Preheat oven to 425 degrees. Wash and dry the zucchini and then cut in half lengthwise. Using a spoon, scoop out and discard the seeds and surrounding pulp. Place the prepared zucchini shells, cut sides up, in a shallow baking pan. If they are not sitting flat, you can use a vegetable peeler to take a strip of two off the uncut side to create a flat surface.
In a large skillet heat oil over medium heat then add the jalapeno and onion and cook until tender, about 5 minutes. Add the garlic, corn, tomato and black beans and continue to cook for 3-5 minutes until everything is heated through. Season to taste with salt and pepper to taste then remove from the heat and stir in the parsley. Spoon the bean mixture evenly among the four zucchini halves then sprinkle with the cheese. Bake, uncovered, about 20 minutes or until zucchini is cooked through and the cheese has started to brown. Serve immediately.
2 tbs grated parmesean cheese
2 tbs chopped fresh parsley
Preparation
Preheat oven to 425 degrees. Wash and dry the zucchini and then cut in half lengthwise. Using a spoon, scoop out and discard the seeds and surrounding pulp. Place the prepared zucchini shells, cut sides up, in a shallow baking pan. If they are not sitting flat, you can use a vegetable peeler to take a strip of two off the uncut side to create a flat surface.
In a large skillet heat oil over medium heat then add the jalapeno and onion and cook until tender, about 5 minutes. Add the garlic, corn, tomato and black beans and continue to cook for 3-5 minutes until everything is heated through. Season to taste with salt and pepper to taste then remove from the heat and stir in the parsley. Spoon the bean mixture evenly among the four zucchini halves then sprinkle with the cheese. Bake, uncovered, about 20 minutes or until zucchini is cooked through and the cheese has started to brown. Serve immediately.
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