Friday, 29 July 2016

Cold Zucchini Stuffed with Cheese and Seeds

There are lots and lots of versions of hot stuffed zucchini, but sometimes you want a cold, salad-y stuffed zucchini. Like these ones!  I was very pleased with how these turned out, and they disappeared quickly.

Serve them as an appetizer, or as part of a collection of salads for a main course.

The cottage cheese, by the way, was the ordinary soupy kind, not the kind that comes in a pressed block. Try to get a brand that is not too soupy. Also you can use pumpkin and sunflower seeds that are roasted and salted, or not. If they are salted though, be cautious about adding more.

8 to 12 servings
20 minutes to cook the zucchini 
20 minutes prep time, not including cooking the zucchini

Cold Stuffed Zucchini

Cook the Zucchini & Soak the Tomatoes:
4 to 6 medium-small zucchini
1 teaspoon salt
1/3 cup dried tomatoes

Fill a large pot with water. Make sure you can fit the zucchini in with room for them to move. You may need to do them in 2 batches.

Bring the water to a boil, add the salt, and slip in the zucchini. Boil them for 10 minutes then lift them out and rinse them in cold water until they are cool. Drain well.

While they cook, ladle out a little of the boiling water and use it to soak the dried tomatoes until they are softened. Drain them well too.

Make the Stuffing & Fill the Zucchini:
1 cup cottage cheese
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
6 to 12 large basil leaves
3 or 4 sprigs of dill leaves
3 or 4 sprigs of parsley
1 green onion, cleaned, trimmed and roughly chopped
1 or 2 cloves of garlic, peeled and trimmed
1/2 teaspoon salt
freshly ground black pepper to taste

Put all the stuffing ingredients including the drained soaked dried tomatoes into the bowl of the food processor. (Wash and dry the herbs first, clean and trim and cut  up the onion, and peel the garlic.) Process until well blended but still with a fair bit of texture.

Cut each zucchini carefully in half lengthwise. Use a grapefruit spoon or other rather sharp edged spoon to scoop out the insides to within about 1/4" of the edges. Save the interior flesh for some other use. Fill the zucchini with the stuffing and set them on their serving platter.

Last year at this time I made Salmon or Salmon Trout with Raspberry Sauce

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