The Recipes

Stuffed Zucchini

I like all things stuffed.  I don't know what it is-- maybe because it's like putting food in a little package?  Think about it... from empanadas to calzone, eggrolls to stuffed pasta, there's something so fun about finding something inside your food.  Stuffed anything ranks up there-- well, CLOSE to-- meat on a stick.

Just always a good idea.

Stuffed Zucchini


- 1 zucchini, halved lengthwise
- 5 button mushrooms, sliced
- 1/4 yellow onion, diced
- 1 clove garlic, minced
- 3-4 c. of chicken or vegetable stock
- pinch red pepper
- 1/4 c. farro or wheatberries (or other hearty grain)
- 1/4 c. tomato sauce or basic red sauce if you have some on hand
- 1/4 c. parmiagano reggiano cheese
- two sprigs of thyme, leaves stripped and chopped
- salt
- olive oil
- pepper

Using a spoon, scrape out the inside of the zucchini.  Set aside.

In a small pan, keep the stock over low to medium heat for use in the recipe.  In a sauce pan, heat 1 T. of olive oil.  Add the onion and season with salt.  Let the onions cook for 6-7 minutes, then add in the garlic and cook a minute longer.  Add in the mushrooms and cook for 3 minutes before seasoning with a little bit of salt and pepper.  Add in the grain and stir so all of the grains are coated.  Let the grains toast for 1-2 minutes.  Add in the thyme and red pepper and stir.

Add in the white wine and let it cook off.  Slowly add the stock by ladle by ladle.  Let the grain absorb the liquid, continuing the process until the grains are chewy but cooked through.  This will take about 40 minutes depending on the grain.

Preheat the oven to 350 degrees.  In a shallow baking dish, spoon in the tomato sauce.  Lay the zucchini in the dish and spoon the risotto-style grains into the zucchini boats.  Cover with aluminum foil and bake for 30 minutes.  Remove the pan from the oven and top with the grated cheese.  Return to the oven for 5 minutes or until the cheese is melted.