Stuffed Zucchini for Two

Lots of zucchini in the CSA box this week, eight medium I think, and there are only two of us, so first plan of attack - stuff them. I have a stand-by recipe from a cookbook I bought on the bargain rack more than twenty five years ago. I decided to change it up a bit to make it grill-friendly and include some quinoa.

INGREDIENTS

2 small to medium zucchini

1/2 large onion (white or yellow)

1 ear of fresh corn

1/4 - 1/2 jalapeno pepper

1 small plum or large grape tomato

1/3 cup walnuts
1 cup cooked quinoa

1/2 cup grated cheddar cheese

olive oil

salt & pepper

PREPARATION

Heat up the grill.

1. Slice the zucchini in half length-wise, brush with olive oil, and place on the grill.
2. Slice the onion and brush or toss with a little oil. Place the slices on the grill with the zucchini.

4.  Cook over high or med-high heat, turning once or twice until nicely browned and cooked through.

5.  While the veggies grill, cook some quinoa according to the package directions (don't forget to rinse it before cooking).
6. Meanwhile, cook the ear of corn in your usual way. This time I tried a method recommended by my dad - put the whole, unhusked ear into the microwave in high for 4 minutes, then cut off the end opposite the silk, peel back the husk and pull off the silk.
7. Cut the corn from the cob and place in a bowl.
8. Chop the tomato and add it to the bowl.
9. Dice the jalapeno and add it to the bowl.

10. Check on the veggies on the grill and turn them if needed.

11. Toast the walnuts in a heavy pan over medium heat for 5 minutes or so, then chop them.

12. Grate about 1/2 cup of cheddar cheese.

13. When the zucchini are nicely browned and cooked but not mushy and the onions are soft, remove the veggies from the grill and let them cool a bit.

Then, chop up the onions and scoop out the flesh from each zucchini half to make a "boat"

Chop the zucchini middles and add with the quinoa, walnuts, cheese, and chopped onion, to the bowl. MIx well. Add salt and pepper to taste. Mound the mixture into the zucchini "boats" and serve.
I served this with a fresh tomato and basil salad (tomato, basil, tiniest bit of EVOO, balsamic vinegar, salt & pepper).

Dessert....

fresh peaches and home-made vanilla ice cream from Alsetde Farms