Stuffed 8-Ball Zucchini
4 8-ball zucchini
3 garlic cloves
1 medium onion copped
1/2 cup cherry or slicing tomatoes
1 1/4 cup cooked brown rice
2 tablespoons slivered almonds
1 cup basil leaves chopped
5 kalamata olives, pitted and chopped
salt and pepper to taste
Preheat oven to 400. Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch think on all sides. Steam zucchini and tops in the oven, coating the bottom of an oven safe covered container with water and cooking for about 8 minutes, or until slightly softened. Strain the zucchini afterwards.
Follow direction on the brown rice container to cook the rice.
Chop the zucchini pulp. In a skillet on medium-high, saute chopped garlic and onion for about a minute. Add zucchini pulp and cook for another 2 minutes. Add tomatoes, brown rice, almonds, basil, olives and salt and pepper.
Carefully stuff the rice mixture into the zucchini ball, mounding slightly. Pace in an open top baking dish and bake for 20 minutes. Place zucchini tops back on and serve hot.
Helpful hint! Throw in chopped frying pepper or hot pepper for extra flavor. Or add in more herbs like oregano and parsley. You can also add cheese on top or mixed in. I would suggest mozzarella or feta. You can also cut this recipe in half for a smaller serving.
Grilled Frying Peppers
1 qt. Italian frying peppers
2 garlic cloves minced
1/4 cup olive oil
salt
In a skillet on medium and heat olive oil. When oil is hot, turn off burner and stir in minced garlic briefly. Do not let the garlic brown. Set aside to cool.
Heat up your grill so it is very hot. Place pepper in hot grill and rotate when they begin to char and blister. Continue until they are cooked on all sides, for about 10-15 minutes. Remove from grill, place in a bowl with oil and garlic and allow the peppers to cool for 10 minutes. Season with herbs and salt and eat with bread and cheese.
Helpful hint! You can eat the whole pepper! Don’t fear the seeds, unless you really don’t like the taste. You can enjoy these peppers with a nice ciabatta, focaccia or baguette. Top with asiago or parmesan and herbs such as basil, oregano or thyme.