Side Order of Stuffed zucchini

Spotting some round zucchini at the supermarket resulted in a simple gesture later at home: stuffing them. An easy side dish for meat (see next post). Explaining the procedure takes longer than preparing.

Side Order of Stuffed zucchini

Serves 4

4 round zucchini
2 onions, chopped
2 cloves of garlic, chopped
optional: fresh herbs (e.g. sage) or parsley
cheese (soft -pâte molle- I used Pas de rouge -cow's milk, with red washed rind)

Cut of the heads of the zucchini, then with a knife cut loose a quadrangle, then scoop out the zucchini flesh with a tablespoon until you arrive at a nice stuffable round hole.

Steam these zucchini bottom up with the lids quickly, perhaps only 2 minutes, until 3/4 done. Everything should still be firm.

Meanwhile stew the chopped onion, garlic together with the chopped flesh of the zucchini (the firm parts with less seeds). Season, add herbs or parsley and pieces of cheese at the end until the cheese melts. I used some slices of pakhsoy as decoration (and not sage, as I wrote previously).

Fill the zucchini with this mixture, and serve. Variations are legion.