Or Baby Caprese Courgette.
As I have explained in the past: zucchini is the Italian word for summer squash and courgette is the French word.
In the U.S. all green summer squash are called zucchini while the other colors are called summer squash. So one can find a recipe that calls for zucchini and / or summer squash….
I have had people tell me that they love summer squash but hate zucchini. (Must be a color thing.)
In the U.K. all summer squash are called courgette. (I think – most Brits I know assume all summer squash are green.)
I live in France and they all taste similar to me so they are all courgette.
I happened to use green striped squash for this so I’m calling them zucchini – Google likes that best.
Sigh…. so hard to please every one / thing.
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Mini Caprese Zucchini
These make a fun first course in the summer – or side dish. The sauce cooks with the squash. Use any color squash you like.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: First Courses
- 2 small zucchini, cut in half, seeds removed
- 2oz (60gr) ham, cut into strips
- 12 small mozzarella balls
- 8oz (250gr) cherry tomatoes
- 2 cloves garlic, minced
- handful fresh basil leaves, torn
- 1/2 tsp paprika
- 1 tbs olive oil
- Line each half of the squash 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 35 minutes.
- Remove and serve 2 zucchini halves with half of the sauce.
The easiest way to remove seeds from squash is to run a teaspoon down the center, scooping them out to make ‘boats’.
- Serving Size: 1/2 recipe
- Calories: 346
- Sugar: 6.6 g
- Sodium: 410.4 mg
- Fat: 23.8 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10.7 g
- Fiber: 2.8 g
- Protein: 24.3 g
- Cholesterol: 74 mg
Keywords: zucchini, summer squash, caprese, mozzarella, cherry tomatoes
So many options: Stuffed Baby Zucchini
The canal has gotten very busy over the last few weeks.
It’s always interesting watching license plates this time of year. The roads are busy with campers. First to come are the Dutch and the Belgians. Later on there are the Spanish, Germans and Italians. The French own the roads the first weekend in July.
Those who own a boat are starting their vacations on the canal. Plus there are marinas renting big house boats – with space for the campers to park.
After 2 years, everything is busy.
We’re now seeing serious canal traffic. There are 2 spots that have significant changes in water levels so there are double locks. The bike path goes over 1.
This was the view to my left, coming in to the just opened locks:
The second boat will fit behind but not the third.
A pivot to the right:
This one is going out of the locks on the other side.
There is a restaurant on the edge of the canal, adjacent to one of the bigger marinas on the lake.
A bit further southwest there is a river that flows under the canal – our usual snack stop.
Summer has started….
4 thoughts on “Mini Caprese Zucchini; busy canal”
You rarely hear the word courgette in Australia….everything is a zucchini. A squash here is small, round and yellow.
I have no idea why the Americans insist on 2 names, but I try to accommodate lol
Did you decide on that boat yet? 😉
I would love to sit at that little restaurant and watch the boats go through the locks. Quite a bit different than watching the Sioux Locks up north!
The hubs used to love going up on the bluffs in my hometown – to watch the barges go through the locks on the Mississippi. Yes, a bit different.
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