We made that name up yesterday to distinguish the stuffed zucchini we were serving at the this week's café from the stuffed zucchini we served at last week's café. Zucchini is clearly living up to its reputation in these parts, showing up in baskets and bags from friends, in office breakrooms, and in our farmers market bin. So be it.
It was fun to make and nice to look at, and the season is young. Everyone liked this one a lot. Here's a casual recipe:
Cooked black beans
a little homemade, quick pico de gallo
Cut zucchini in half and scoop out the seeds and some of the pulp (for small round zucchinis like we had, you can cut off the top like a pumpkin before scooping out the innards. Place zucchini cut-side down on an oiled baking sheet and bake at 400 degrees for about 15 minutes. Meanwhile saute onions, garlic, and green peppers tll onions are transparent. Add some chili powder and stir around for a minute. Drain black beans and mix with onion mixure. When zucchini are tender, stuff with black beans, cover with grated cheese and put back in the oven for five minutes or so, till cheese is melted. Garnishing with a little homemade pico de gallo adds some piquancy as well as some festive color.
Quick Pico de Gallo:
Quartered cherry tomatoes (because they are so flavorful), cilantro, finely diced jalopeno - or hot pepper flakes, or neither - and a little onion, a squirt of lemon, lime, or (in our case, this week) sour orange juice, and some salt.