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Menu Plan for Summer II: Week 11, Thursday

Stuffed Zucchini (Courgette)

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

    I love to stuff vegetables in the fall!  They make such interesting containers and perfect 'one-dish' meals.  Plus there are so many combinations of flavors to stuff them with. When we lived in the U.S. I gave an annual fall dinner party; 5 courses, each a different stuffed vegetable: tomatoes, onions, acorn squash, bell peppers and mushrooms.

Stuffed Zucchini (Courgette) with Beef and Vermicelli

Total time: 45 minutes
     I used 2 small, 7" ( 17cm) zucchini for this, one green and one yellow.   If all the 'stuffing' doesn't fit, just keep it warm and serve it on the side.  I use vermicelli; I also will be using it in soups during the winter.  Orzo would also work, or broken spaghetti, but add a few minutes cooking time.

Zucchini Boats Ingredients:

Stuffed Zucchini (Courgette) with Beef and Vermicelli  Instructions:

Cooking Schedule: 40 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
baking dish, foil, large skillet
Turn oven on, 400F (200C)
Slice zucchini
Scoop out seeds, center making shells
Cover, bake zucchini
Chop onion, pepper
Mince garlic
Sauté chili powder
Add onion, garlic, pepper, sauté

Chop tomato
Add meat to skillet, brown, break-up
Add tomato to skillet, cook
Add pasta, herbs, stock, wine, stir well
Remove zucchini
Mind the meat/pasta
Stuff the zucchini, cover and bake
    Wee break while it all cooks
Remove zucchini, uncover, sprinkle with cheese
Return, uncovered, to oven
     Pause while it finishes
Remove and serve