So, over the weekend, my dad gave me a few eggplants and a monster zucchini from his garden. You can kind of see it in this picture, but it doesn’t really do it justice. It was the size of my upper arm. And I’ve got some biceps, damn it.
Anyway, I needed to make something with it, but it was a little too bitter to be a star. And so when I randomly came across this recipe on Roni’s blog today, I knew it was meant to be.
I would have made her recipe, because they are always awesome, but we don’t eat turkey, so I had to do a little brainstorming on my own. I came up with this:
1 large zucchini
2 medium tomatoes
2 cloves garlic
1/4 of an onion, white or yellow
2 T fresh oregano
1/3 of a medium eggplant
5 small sun-dried tomatoes
1/2 of a red pepper
3 T seasoned bread crumbs
2 T parmesan cheese
1 ounce goat cheese
salt and pepper
Slice the zucchini lengthwise once, as shown, and then carefully scoop out the seeds to make a deep indentation. Salt and lay upside down on a towel to drain.
Chop the onion, pepper, eggplant, and tomatoes; add onion to a pan and when cooked through, add eggplant and pepper, then tomatoes. Continue to cook for 5 – 10 minutes, then add the garlic, sun-dried tomatoes and oregano. Thicken with about half of the parmesan and breadcrumbs and season with salt and pepper.
Fill a casserole dish with about 1/2 inch of water, and put the zucchini in on top. Spoon the tomato/eggplant mixture into the zucchini, sprinkling a little of the goat cheese in each half. Top with the rest of the parmesan and bread crumbs and bake, covered, for about 20 minutes. Uncover and bake for 15 – 20 more, until the bread crumbs are crispy and you can stick a fork in the zucchini.
Don’t they look good? They were surprisingly filling, too. I was a little worried because they don’t have a ton of protein or fat, so I made some couscous to go with it, but we didn’t really need it.
Here’s my plate:
I was going to have a little couscous, too, but I got full. I did, however, eat the filling out of another piece that was leftover. Every single vegetable in this was grown by my parents, with the exception of the onion and garlic, and it was too good to waste!
After we took Jack out for a walk, I had room for a little ice cream, not surprisingly:
I am sad to inform you that Edy’s is a terrible liar. There is no way in hell there are 12 servings in that carton. I’m not buying it. Although I admit that it probably doesn’t help that I occasionally pick out a few peanut butter cups during the day.
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