I went to one of my favorite cookbooks, Fields of Greens by Annie Somerville. So far every recipe I have tried has been simple and delicious, with many surprising flavor combinations. I browsed the index for zucchini recipes and decided on “Zucchini Filled with Corn, Chiles and Smoked Cheese.”
The combination of fresh sweet corn, spicy chiles and creamy cheese, with the grilled zucchini and patty pan squash was just sublime. I served it with CSA potatoes, grass-fed steak from the farmer's market and chimichurri from my parsley patch. It was one of the best summer meals yet.
Dressing up that zucchini reminded me that I should dress up a bit more myself. I always feel better when I do; a little extra effort goes a long way.
Zucchini Filled with Corn, Chiles and Smoked Cheese
6 medium zucchini (1 also used large patty pan squash, but they are harder to fill)
1 clove garlic, finely chopped
Preheat oven to 375. Cut zucchini in half and scoop out seeds and flesh, leaving about ½ inch of shell.
Brush inside of zucchini with garlic and olive oil. Sprinkle with salt and place on baking sheet, cut side down. Bake about 20 minutes, until just tender.
1 tbsp olive oil
½ medium red onion, chopped
1 tsp cumin
salt and cayenne to taste
3-4 ears of corn, shaved
3 garlic cloves
1 cup diced zucchini (I used stuff I scooped out).
2 jalapenos or serranos
2 tbsp cilantro, chopped
1 tsp marjoram
2 oz smoked cheddar (I used fontina which was delicious!), grated.
You can use oven to bake, but I used grill. Preheat to 375. Heat olive oil. Add onion, cumin, salt and cayenne. Cook until onion is soft. Add corn, garlic and zucchini and sautee for about 5-10 more minutes. Add chiles, cilantro, marjoram and cheese and heat through. Fill zucchini and grill about 10-15 minutes until zucchini is soft and browned on outside.
TIP (thanks Rachel Ray):
Shave corn using bundt pan. Place corn upright in center and shave down, letting kernels fall into bundt pan. Works great!