I got this idea from Pinterest.
Naturally, I have no idea who, what, when or where. I’m sure I pinned it somewhere, but I didn’t take the time to look.
I know myself well enough to know that I would have changed the recipe, anyway. It’s really the idea that caught my interest.
As to hollowing out the zucchini…. I’ve seen bits saying to use a melon-baller or an ice cream scoop.
Really, I don’t get all the fuss. Take a spoon and draw it down the center. You might have to make a couple of passes to make it neat, but it shouldn’t take more than a few seconds and you’re done. Simple!
Stuffed Zucchini, Taco Style
Total time: 45 minutes
Ingredients:
- 1 medium – large zucchini or summer squash (courgette)
- 5oz (150gr) ground beef, turkey or sausage
- 2 tomatoes, roughly chopped
- 1 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 4oz, (120gr) green chilies
- 1 tbs olive oil
- 1/2 tsp chili powder
- 1/2 tsp smoky paprika
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup (2oz, 60gr) shredded cheese
- green or red Tabasco… or any other hot sauce
Instructions:
- The zucchini:
- Cut zucchini in half the long way.
- With a spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4″ at either end to hold in the filling.
- Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes.
- Remove and keep covered until ready to fill.
- The filling:
- Heat olive oil in nonstick skillet over medium-high heat.
- Add onion, pepper and garlic, sauté until tender, about 5 minutes.
- Add spices and stir-fry briefly.
- Add meat and cook, breaking it up as it browns.
- Add tomatoes to skillet and cook until tender and juicy, about 5 minutes.
- Add herbs, chilies and simmer 5 minutes.
- The finish:
- Spoon the filling into the zucchini.
- Any filling that doesn’t fit, just keep warm and serve on the side.
- Cover zucchini with foil and bake for 15 minutes.
- Remove, uncover, sprinkle with cheese and bake 5 minutes longer.
- Serve, leftover filling on the side.
Summer in France….
After 10 years I am learning to accept how things work here, even if I don’t always remember.
Many years ago, when we first moved to France, we were redoing our kitchen. It was the end of June and we went to order tiles for the counters.
We were told that we couldn’t get them until September.
It was the end of June, you see, so no point in ordering them as the factory wouldn’t make them because by the time they were done it would be the middle of July and the trucks wouldn’t deliver them because if they did the drivers wouldn’t be back in time to start their holiday in August. Nothing would be done until September so might as well wait until then to order.
Got it?
I called in the middle of June to arrange to have our chimneys cleaned. The details were taken and I was told they would call to set up the appointment.
I called again in the middle of July. Same thing.
I called at the beginning of August – knowing nothing would happen. Same thing.
They called on Monday and got the job done Wed.
In the US, if one calls for a doctor appointment the call is answered by a person who makes the appointment. The actual date may be months into the future, but it’s done.
It doesn’t work quite the same here.
I called in July (because it wasn’t August) to make the appointment for my annual exam.
The office was closed for 4 weeks, until the middle of August.
I called Wednesday.
The office was closed because it was Wednesday. Apparently she doesn’t work on Wednesdays.
One just has to have patience and go with the flow in the summer here.
I just have to remember that.
I think I will have to learn similar patience in Marrakech.
August in France is very similar to the “builder’s break” in South Africa when most firms close down from 16th December to mid January and anyone who can, heads to the coast. You learn to live with it and just hope that you and/or your belongings don’t need any specialist attention during that time.
Well, I think it may have been awhile since you called to make a dr appointment this side of the pond Katie. I almost never talk to a real person … patience one must have to listen carefully as the menu has changed.
I also love the idea of the taco zucchini!
Kate, I definitely think you will have to…. a lot of patience.
Gill, all of the empty shelves by the end of August still amaze me.
Tanna, it has been a long time. I haven’t run into the automated systems here… But they will call back with an appt. if I have to leave a message. After August.