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Zucchini Stuffed with Gourmet Treats 
from the kitchen and gardens of Sharmagne Leland-St. John

one small or medium sized zucchini per guest
the pulp of the zucchini
extra virgin olive oil
several cloves of garlic
shallots
sun-dried tomatoes cut into thin strips
green olives stuffed with pimentos sliced
fresh corn sliced off the cob
a generous handful of pine nuts
mozzarella/ string cheese
parmesan cheese grated
salt and pepper to taste

Note: the ingredient amounts in this recipe will depend upon the size and quantity of zucchini used. Don't be afraid to guess-timate!


Wash and dry the zucchini.  Slice in half from end to end.  Carefully scoop out and reserve the seeds and pulp.  Place the shells in a shallow roasting pan.  Heat the oil in a skillet or saucepan.  Saute the garlic and shallots until transparent.   Add the zucchini pulp and cook over a low heat for 5 minutes, adding the other ingredients as soon as they are ready.  Add the strips of sun-dried tomato and stir, then slice the olives and add to the mixture.  Next add the corn and the pine nuts. Cook over a low heat for about 5 minutes, stirring occasionally.  Add salt and pepper to taste.  Remove from the stove.  Drizzle a bit of extra virgin olive oil into the zucchini shells, then spoon the zucchini mixture into them.  Top with strings of the mozzarella cheese and bake in a preheated toaster oven or regular oven at 350 degrees until the zucchini are soft and the cheese is melted. 

You can precook them for about 10 minutes before topping with the cheese if desired.  When they are ready remove from oven, sprinkle with the parmesan and serve.

This is a recipe which allows for guessing.   Eventually adding or deleting ingredients until you make it your own.

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