Zucchini Sundae’s (Courgette Splits); my week

Since mon mari was lazing about the hospital last week (he came home today) there is no progress to report on the house restoration.

I’ll tell you what I did, instead….

First thing I did was break the kitchen faucet.  Actually, I broke it loose so it just fell over.

How?  If I knew how I wouldn’t have done it, now would I?

I also didn’t know how to fix it.  And, since I didn’t want to end up with a worse problem (leaking faucet) I did what I always do in these situations….

Improvise.

Sink_broken

I went out to the barn, found all these cuttings from the bathroom tile and propped the faucet into place.

I can turn it on and off and swivel it.

Done and dusted!

Next: the firewood was delivered.

Woodpile

I had moved the small woodpile out of the way.

Naturally, I moved it in the way…. So when they delivered the wood I had to move it again.

Then, when all the wood was stacked I had to move it back into place.

Upper-body work-out for Saturday done!

The nice old man helped me unload and stack the big woodpile.  He’s 81.

Last: I partially solved the problem of the over-productive zucchini.

Courgette

I pulled one out.

They were supposed to be the non-vining type.

Obviously, that wasn’t the case.

The rest of my time I spent on the couch, reading trashy novels and eating bons-bons.

Oh, and playing with my food.

I had these cute little mozzarella balls that I used to make the Caprese Cocktail.

I had these cute little cherry tomatoes.

I was thinking of the Banana Split contest recently floating around the blogosphere as I was hollowing out the zucchini.

There you have it:

Courgette Sundae, with mozzarella and cherry tomato

Zucchini Sundae’s (Courgette Splits)  serves one

1 small zucchini
2oz (60gr) ham, cut into strips
6 small mozzarella balls
lots of cherry tomatoes (about 6oz, 180gr)
2 cloves garlic, minced
fresh basil leaves, torn
1/2 tsp paprika
1 tbs olive oil

Cut the zucchini in half.  With a small spoon, hollow out each half. Line each half with strips of ham.  Top the ham with mozzarella balls alternating with whole cherry tomatoes.  Place in a baking dish.
Cut the remaining cherry tomatoes in half and arrange around zucchini.  Sprinkle with garlic, basil and paprika.  Drizzle olive oil over all.  Cover, bake at 400F (200C) for 40 minutes.

Zucchini with Mozzarella and Tomato

The halved cherry tomatoes cooked down into a yummy sauce – with the help of the garlic, of course.

If mon mari is a good boy I might even make this again for him….

Almost forgot….

Tomatillo

I wanted these tomatillos

I planted them, watered them, fussed over them and here they are.

Now what do I DO with them?

Any ideas?

16 thoughts on “Zucchini Sundae’s (Courgette Splits); my week”

  1. Tomatillos: Salsa!
    LOVE the looks of those Zucchini Splits! My Cucurbit species things flower like crazy but never bear fruit for some odd reason. This is over 4-5 seasons. NO clue at all why they won’t bear!

  2. I’ve never known what to do with tomatillos. Maybe consult a Spanish cookbook? Best of healing vibes sending to ton mari and my wish for you is more time reading trashy novels and less time stacking wood.
    What in the world happened to that faucet?

  3. I love your zucchini sundae! You should get a prize or an award or something, Katie. That is the most original zucchini dish I’ve seen. And I’ve grown a lot of zucchini in my life.

  4. Your zucchini banana split cracked my screen when my face fell into it … that looks fabulous!

  5. Glad mon mari is home!
    Cute! Cute! Love your ‘splits. 😉 Fantastic idea.
    Tomatillos? I have only used them in salsas and chutneys. They are great roasted! Can’t wait to hear what you do with them.

  6. The zucchini sundae is hilariously wonderful. I can’t decide if I think it would be better cooked or uncooked.
    (There’s a banana split contest? I love banana splits!)

  7. I have a smaller version of green salsa I learned in Juarez working at a womens shelter. The Mexican ladies made fresh salsa for each meal though I can keep it for three days in the refridge. Peel the skins off the tomatillos Rinse cover bottom of a heavy cast iron pan with the tomatillos and a few jalapenos [ to your own taste] Turn a few times so they get partly cooked and browned [2 or 3 minutes on high] Throw them in the blender with a half bunch of cilantro, lemon juice and salt Blend one minute. No matter what proportions I use it always seems perfect.

  8. Meredith, he’s doing fine, thanks…. I’ve never been a fan of banana splits – more the hot fudge type.
    Pam, thanks – for both….
    Ina, I wasn’t too pleased with that LOL
    Tracy, you need bees to pollinate the female flowers – or do it by hand (like you have the time…) Salsa it is!
    Zoomie, I tried to pull the sprayer down – maybe a little too, uh, aggressively…. (in a hurry as usual)
    Christine, thanks – I’ll take your praise as my award
    Tanna, and it was delicious!
    Val. it brings out the inner child….
    Chris, I can’t wait to see what I do either!
    Laima, thanks for the link… I have fresh oregano in my garden :-))
    Elizabeth, it was excellent cooked with all those little cherry tomatoes making the sauce….
    Ma, thanks so much for the recipe…. I’m getting more every day….

  9. What beautiful tomatillos! Salsa with a little hot peppers and avocado. MMMMM! Also, I love your plumbing fix! That is exactly the way to fix it.

  10. Lannae, it worked and the tiles even matched – what more do you want?
    Shayne, I’ll try a green salsa – I have lots of ripe avocados… Thanks!

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