Friday, September 30

Vegetable Stuffed Zucchini

It's really hard for me to capture our dinners in an attractive manner. We tend to eat pretty late most nights, closer to 9 or 10pm because that's just how our schedules work out. As such, all the photos I take of dinner are taken in our poorly lit kitchen and they just end up dim and fuzzy most of the time. It doesn't matter how attractive the food looks right in front of me... it never looks as tasty in photos.


Who am I kidding? I'm no food photographer, that's for sure. But I've noticed that the photos I take early in the day always turn out ten times better than the dinner night shots...

But who really has the time to cook dinner at three in the afternoon when the sun is actually out? Or set up an elaborate system of lights just to get proper photos at night? Especially when this is dinner we're talking about! I don't know about you, but I really don't want to wait another 20 minutes to eat something I just spent 20+ minutes making. So instead of taking 50 or so photos like I do when I'm not rushing and my tummy isn't grumbling, I end up taking maybe 15 photos and hope that I get at least one decent one from the group. Most of the time I'm lucky if I get that one.


So forgive me if these photos don't make this vegetable stuffed zucchini look as appealing as it really was. Honestly, sometimes I think trying to capture a decent photo of food is way harder than making it. These zucchini 'boats' were simple to put together and didn't need a whole lot of time in the oven - perfection! We filled ours with rice, red and green peppers, and onion. Oh, and we topped them with a gruyere/cheddar mix which might have been the very best part of the whole meal. I kid, of course, but seriously. Oh! Or maybe the best part was that all of these veggies came from the farmer's market! Can I get a heck yeah? Heck Yeah.

Vegetable Stuffed Zucchini

serves 2 people as an entree, 4 people as a side

Ingredients:
2 medium zucchinis
1 small onion
1 cup of sweet peppers
salt & pepper, to taste
paprika & garlic powder, to taste
olive oil
1/2 cup rice, cooked according to package
cheese, to grate (we used a gruyere/cheddar mix)


- Rinse and dry your zucchini, and slice each one in half. Chop off the tops of zucchini if desired.
- Spoon out the zucchini pulp with a spoon (Don't throw it out though!) Once you've made little zucchini 'boats', place them in a casserole dish and brush a little bit of olive oil along each half.
- Chop up the zucchini pulp and set it aside. Dice the onion and peppers and set those aside as well.
- Make your rice according the directions on the bag, and set it aside once it's done.
- In the mean time, heat up some oil in a pan and saute the onions and peppers until they're soft and the onions are beginning to become transparent.
- Combine the zucchini pulp, sauteed onions and peppers. Stir in the cooked rice, and add salt, pepper, paprika, and garlic powder to taste.
- Once everything is well incorporated, spoon the mixture into each of your zucchini 'boats' and top each with some shredded cheese.
- Bake at 350 degrees for 20 - 25 minutes, until the zucchini is tender and easily pierced with a paring knife.
- Gently plate the stuffed zucchini and top with fresh herbs if desired.
- Enjoy!

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