At the farmer’s market last weekend, I discovered the most adorable little round zucchini. They were between the size of a tennis ball and a baseball and I couldn’t wait to get them home to stuff them!
It was a simple matter to slice off the tops and scoop out the insides, leaving about 1/4-inch shell all around. I cooked the shells for a few minutes in a pot of boiling water, just to soften them slightly.
For the stuffing, I wanted to include tomatoes because I love the zucchini-tomato combination. Since puttanesca sauce is high on my list of favorite flavors, I decided that was a good place to begin. I sautéed minced garlic in olive oil along with the chopped insides from the zucchini. I then added chopped tomatoes, olives, and capers, and seasoned it with salt, pepper, and basil.
I combined this fragrant mixture with some cooked orzo (this rice-shaped pasta is perfect in a stuffing). I added a little chopped cooked chard that I had on hand and then stuffed the mixture inside each zucchini and baked them for about 20 minutes.
To serve, I nestled these little beauties on a bed of the remaining orzo-puttanesca mixture and they tasted as good as they looked. I can’t wait until next week’s farmer’s market so I can see what other new and interesting vegetables are available.