The farmer's market was a trip on Tuesday night! My husband and I talked to some wonderful people and even ran into the old Missouri Director of Agriculture, Lowell Mohler who was selling some of the best sweet corn!
Charlie and I cooked up a wonderful meal the other night on the menu was saute buttered shrimp, stuffed zucchini and a salad...and for dessert some fresh farmer's markets blackberries with whipped cream.
I found this recipe for stuffed zucchini off the Martha Stewart website. It was delicious and even better the next day for lunch, but I will make some changes next time I make it (I've included those changes in the actual recipe.)
adapted from the Martha Stewart recipe
4 medium zucchini (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
1 medium onion, coarsely chopped
Freshly ground pepper
1/4 tsp salt
Italian bread crumbs
3 cloves of garlic, minced
1/2 tsp. basil
7 1/2 ounces feta cheese, crumbled (1 1/2 cups)
1 pint grape or cherry tomatoes, halved
Preheat oven to 475°. Using a tablespoon, scoop out zucchini centers to form canoes, leaving a 1/4-inch border. Roughly chop centers; set aside.
Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper, salt and basil; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini and garlic, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, sprincrumbsread crums and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
I perfect dinner for two and can be made in under an hour!
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