Mediterranean Stuffed Zucchini

Oh, well hello again.  I've been stuck in the wettest month on record in Portland.  It's been rainy nearly every day save for a few precious sunny gems.  On the rare occasion the sun has come out lately, the whole city comes out of hibernation and soaks up as much Vitamin D as they can from that big, unfamiliar fire ball in the sky.

Two of my best friends braved the rain and came to visit me a few weeks ago.  We had such an amazing time playing tourist, catching up, gossiping, eating amazing food, and having one too many beers.

Ana, me, and Frances- my partners in crime

Ana with her "Old Dirty Bastard" donut at Voodoo

Chinatown drag show, about time I checked that off my bucket list

Hiking Multnomah falls

In other news, the Portland State University farmers market is once again open for business!  Zephyr and I picked up some amazing lamb and goat cheese and decided to grill for the first time of the year last sunny Saturday.  Although zucchini are far from in season, I couldn't resist trekking to Whole Foods to pick up this summer staple, even if they came all the way from Mexico. Sometimes you just need a little taste of summer when summer feels so far away.

Stuffed Zucchini 

*Makes 4 halves, so serves 2 or 4 depending on how hungry you are :)

1/2 cup couscous

3/4 cup chicken broth

2 medium sized-zucchini

1 tsp olive oil

1 tsp garlic

1/2 tsp oregano

1 tsp red pepper flakes

1 tomato, diced

12 pitted kalamata olives, diced 

1/4 cup feta cheese, crumbled

1. Heat oven to 450 degrees. Slice zucchini in half lengthwise and scoop out pulp. Place in baking dish skin side down and cook for about 12 minutes (alternatively, you could grill them!)

2. Heat chicken broth until boiling. Add couscous, stir, and remove from heat. Cover at let sit for five minutes or until couscous absorbs all the broth.

3. Meanwhile, squeeze as much water out of the zucchini pulp as possible. Sauté pulp with olive oil, garlic, salt, pepper, red pepper flakes and oregano over medium heat until heated through, 3 minutes

5. Combine couscous, zucchini mixture, tomato, olives, and feta in a bowl.  Stuff hollow zucchini boats with couscous mixture.

Lamb burger with goat cheese and roasted red pepper with couscous-stuffed roasted zucchini

Greek Feast!

I made this Greek feast the other night and it was a big hit.  Bonus: eggplant and zucchini are in season right now!  Opa!

Eggplant stuffed with Lamb and Rice (serves 4)

1 onion, chopped
3/4 lb ground lamb
1 14 oz can of chicken broth
1 cup brown rice
2 eggplants
1/4 cup fresh mint, chopped
Zest of 1 lemon

1. Caramelize onion in an oven-proof pot with a little olive oil.  Add lamb.  Season with salt and pepper.  Cook lamb until no longer pink.  Add broth and rice, bring to a simmer.  Move pot into a 400 degree oven, cook for 1 hour and 15 minutes.
2. Slice eggplants in half lengthwise.  Brush each cut side with a little olive oil. Place in baking pan, cut sides up, and roast for 40 minutes. Cool.
3. Scoop out the flesh from the eggplants and roughly chop. Add to a bowl with the mint and lemon zest.  Add lamb-rice mixture and stir to combine.
4. Divide the mixture amongst the eggplant skins (1 per person). Garnish with chopped mint.


Zucchini with feta and dill

1 medium sized zucchini, cut into 1/2 inch cubes
3/4 cup feta
2 Tbs fresh dill
3 Tbs olive oil
2 tsp lemon juice

Mix all ingredients together and season with salt and fresh ground pepper to taste.  If you're afraid of raw zucchini, you won't be after trying this dish.  So simple, fresh, and easy.