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Sunday, June 17, 2007

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

Fresh From the Farmers' Market[Whenever you see the logo to the right, courtesy of A Veggie Venture, it means I'm using local Farmers' Market ingredients.]

When I saw 8-ball zucchini at the nearby farm stand, I snatched some up immediately, even though I wasn't sure what I wanted to do with them. After all, who can resist squash the size and shape of a pool ball? Stuffing was the obvious option, because otherwise their cute shape would go to waste.

I stuff things a lot, at least when it comes to dishes that eventually wind up on this blog. After all, stuffed vegetables are cute, and when you're going to be taking photos of a dish, a stuffed baby eggplant is more attractive than an unstuffed one, though not necessarily tastier.

Stuffed 8-Ball Zucchini

When it comes to ordinary, not-on-the-blog meals, however, I'm not very fond of stuffing. For one thing, it takes a lot longer than just chopping up the vegetable and, say, roasting it or even making raw "noodles" out of it with a spiral cutter. And for another thing, my daughter E. has a inexplicable dislike of stuffed vegetables: Even when she likes the veggie in question and the ingredients of the stuffing, she will automatically hate the stuffed vegetable. So I tend not to go to the trouble too often.

But, as I said, 8-ball zucchini are just too perfectly suited for stuffing, and since E. was out of the house, I decided to fill these cuties with a simple herbed rice mixture similar to what I've used on regular zucchini. This time, however, my variegated basil is in full-force, so I let it be the star of this stuffing. Sun-dried tomatoes lend some depth, and a few Kalamata olives pack their usual punch, but the peppery-fresh taste of basil really makes these stuffed zucchini special.

Stuffed 8-Ball Zucchini

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

4 8-ball zucchini
3 cloves garlic
1/3 cup sun-dried tomatoes (not oil-packed)
1 1/4 cup cooked brown rice
2 tablespoons slivered almonds
1 cup basil leaves, chopped
5 Kalamata olives, pitted and chopped

Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.

Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.

Chop the zucchini pulp. Spray a non-stick skillet lightly with olive oil. Over medium-high heat, sauté the garlic for about 1 minute. Add the zucchini pulp and sauté for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves, Kalamata olives, and black pepper to taste. Cook until warm, about 3 minutes.

Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.

4 servings. Per serving: 150 Calories (kcal); 5g Total Fat; (25% calories from fat); 5g Protein; 24g Carbohydrate; 0mg Cholesterol; 169mg Sodium; 4g Fiber

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13 Comments:

Blogger Selina said...

Those look so cute! I have never seen 8 Ball Zucchini. But the rice mixture inside sounds pretty good all by itself!

11:35 AM, June 17, 2007  
Blogger Kalyn said...

Susan, this looks just delicious. I like the idea of using this type of stuffing in zucchini; never tried anything like that. I have some of these 8-ball zucchini in my garden. They're also very good for grilled zucchini, since they make nice little round pieces.

12:17 PM, June 17, 2007  
Blogger Ron and Ginny said...

Beautiful! And it looks like it tastes good, too! :-D

3:39 PM, June 17, 2007  
Blogger Alanna said...

So easy! (Hi, Blush!)

4:20 PM, June 17, 2007  
Blogger Johanna3 said...

they really looks cute!

8:20 PM, June 17, 2007  
Blogger Brooke said...

I never knew zucchini could be so cute!

9:50 PM, June 17, 2007  
Blogger laura jesser said...

Those are just too cute! I love stuffing things, but it seems I don't go to the trouble much either. This doesn't look like too much "trouble," and I'd love to try it! If I can't find 8-ball zucchini, I suppose regular zucchini would suffice?

7:50 AM, June 18, 2007  
Blogger Linda said...

those little zucchinis are adorable! gorgeous photos!

9:37 AM, June 18, 2007  
Blogger Judy said...

I have to admit, I never stuff anything. Too much work! These are pretty cute though.

11:12 AM, June 18, 2007  
Blogger Judith MacCaellich-Young said...

Well you just answered what I can do with my round courgettes! They look delicious...yumyum :)
JudyMac

10:43 AM, June 19, 2007  
Blogger Jim said...

Egad, they're beautiful enough to make me want to eat Zuchinni.

9:55 AM, June 20, 2007  
Blogger Meredith said...

Wow, what a great recipe! I don't personally like olives, though, so I might try substituting mushrooms instead... Might not be as flavorful, but it'll still have the same consistency. Wish me luck!

1:27 PM, June 25, 2007  
Blogger bazu said...

These are almost too cute to eat- almost!

9:23 AM, June 29, 2007  

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