Last week at the Dartmouth Farmers Market I couldn't resist these adorable fat, round zucchini. Ben and Anna called them Coca, but google search as I may, I couldn't find any reference.My dilemma was how to use these cute treasures. I had seen a fantastic looking recipe for Zucchini Pancakes with Tzatziki from the Culinary Institute of America (CIA)
They really look like my zucchini latkes, but with a twist, naturally. And I can't wait to try them.
But then I bought a copy of this month's Food & Wine
for a recipe that just called out for my chubby little zucchini. The pancakes will definitely have to wait.
for a recipe that just called out for my chubby little zucchini. The pancakes will definitely have to wait.
Shrimp & Feta Stuffed Zucchini "Boats"
Seriously...not only are they cute, they are the amazing...the sweetness of the fire roasted tomatoes and red bell peppers, the saltiness of the feta, the heat of the chili pepper flakes...Heaven on a plate. Oh, and it's a good thing I had extra filling, since I just discovered that my Honey (after 19 years) doesn't like zucchini (at least not ones he can identify - wink, wink). I stuffed some yellow and orange bell pepper halves as well.
And check out this morning's omelet...
I just beat one egg with a touch of olive oil and some fresh chives and in my hot non-stick pan, I poured the mixture, tipped the pan until the egg formed a pancake and the middle was dry. (about 1 minute) and removed the pan from the heat. I zapped some zucchini boat filling in the microwave, placed it on half the pancake, crumbled a little feta on top and covered this with the other half of the pancake.Best part of this tasty breakfast and dinner, of course...it's perfect for The South Beach Diet
, Phase II.
has just about every page dog-eared. I couldn't resist the cover - easy chicken, leek & mushroom pie - even though that will have to wait for cooler weather.