Zucchini is called “summer squash” and you will find it at all farmers markets over the summer months. It’s also available in grocery stores all year but…there’s nothing better than those big summer zucchini’s grown on the local farm.
This recipe takes the zucchini and a few other fresh local veggies and marries them together to make a wonderful side dish.
CORN, TOMATO AND DILL STUFFED ZUCCHINI
4 zucchini squash halved lengthwise (if you are using the larger ones then you likely only need 2)
2 tbsp. olive oil
2 tbsp. chopped red pepper
2 shallots, peeled and chopped (or you can use regular cooking onion)
2 or 3 garlic cloves minced
3 large ripe tomatoes finely chopped (or you could use a small can of diced tomatoes drained)
1 cup fresh corn kernels (or you could use frozen corn)
1 tsp. agave nectar or 2 tsp. of sweetener of your choice
2 tsp. freshly squeezed lemon juice
3 tbsp. fresh minced dill or 1 tsp. of dried dill
Himalayan salt or sea salt and ground black pepper to taste
Take the halved zucchini and scoop out the flesh leaving enough flesh to make a good boat for the stuffing. Chop the flesh that you removed and set it aside.
In a pan sauté garlic, shallot, red pepper, the scooped out flesh, salt and pepper in olive oil for about 10 minutes. Add the remaining ingredients. Stirring until heated through and most of the liquid is absorbed.
Fill the zucchini halves with this delicious filling. Put in a greased baking dish or cooking sheet and bake in a 350 degree oven about 30 minutes. If you are not vegan you could certainly sprinkle parmesan cheese overtop in the final 5 minutes of baking.
Remove from the oven and sprinkle with the remaining dill and an bit of salt and pepper to taste.
Oh yeah…..these are yummy. An easy and delicious side dish for a summer barbecue.