I love zucchini, it is one of those versatile vegetables that can go from salad to side, appetizer to main. It's gentle flavor is adaptable to many sauces or none at all. This recipe is for 4 servings or two zucchini, but you can easily adapt to more. You can serve as a side dish or on it's own. With a little rice to sop up the sauce I find it makes a great meal. Your vegetarian friends will be quite impressed, and the nuts will see to it that everyone gets plenty of protein.
2 zucchini split and scooped out (use a spoon and make them like a canoe, keep the walls strong but hollow the center.
1 cup mushrooms
1/2 cup chopped or slivered almonds
1/2 cup chopped olives
2 tablespoons capers
Dash of Cumin
Dash of Coriander
Dash of Salt
Dash of pepper
2 tablespoons butter plus some olive oil
Dash is clearly my word for the day. Once the zucchini is scooped toss the seasonings with the nuts olives and capers. Saute the mushrooms in butter and oil until nicely wilted. Puree the mushrooms with the zucchini in the food processor to make a fine chop, not quite a paste. Combine with the nuts and olive mixture. Let the flavors mix while you make the sauce.
2 Teaspoons Tahini
2 Teaspoons Peanut Butter
2 Cloves Garlic
2 green onions finely minced
Salt and Pepper go ahead and Dash them in
1 1/2 cups milk (WHOLE) I am the kind of guy who might use cream but do not make the mistake of using skim for this sauce.
Mix in blender or food processor until pureed.
Stuff your zucchini, pour a little of the sauce in a small pan (you want a tight fit) and put in your stuffed zucchini and top with the rest of the sauce. Cover tightly with foil and bake for 45 minutes to an hour in a 325 degree oven. You want the sauce warm and the zucchini tender and tasty.
Eat your vegetables.