On Wednesday I had the opportunity to spend an incredible day with Farmers Feed Cities. We started off the tour with a visit to Quiet Acre Farms in Niagara on the Lake, where we had an up close and personal visit with their peach orchards.
Peaches, Peaches, Peaches!!
But what caught my attention were these round zucchini at their roadside stall.
Bought Two. What was I thinking?
It was exactly the type of inspiration that I needed to get back me into the kitchen, seeing as I have done ZERO cooking for the last month. Have you noticed my blog posts (recently) have been about every topic except recipes? Well that has all changed. This trip really inspired me.
STUFFED ZUCCHINI RECIPE
Ingredients:
1 round zucchini
1/2 a container grape tomatoes, cut in half
small chunk of feta cheese
8 black olives (I like Unico ripe oil cured…in a jar)
1/2 onion, chopped finely
1 garlic clove, minced finely
Italian seasoning
METHOD
1. Slice the top off the zucchini and scoop out the inside.
step one
2. Fry the onions and garlic till aromatic . Then add the grape tomotoes, olives, italian seasoning till everything is kinda soft.
Oh So Good.
3. Stuff into the hollow space of the zucchini. Top with some crumbled feta. Bake on a baking sheet in a 375 degree oven for 30 minutes. Voila…dinner.
Perfect for My No Carb Diet
Please note that I’m on a no carb diet, otherwise I probably would have added some bread crumbs to this recipe.
If you see these round zucchinis at a farmers market – please pick some up!! You won’t find these in a grocery store. I promise you. For more information about farmers markets, please click here.
Upcoming Blog Post: Canning Peaches!! Stay tuned.
