A public holiday today here with a Regatta to celebrate Victory of the Great Siege by the Knights of St John in 1565.
And for 8 September i am using ‘eight ball zucchini’ and I prepared a light but so delicious supper with these beautiful bottle green round vegetables flecked with light green. I love them, they are beautiful to look at and although not too popular here on the island they are grown locallly.
The flesh is sweet and remains firm after cooking. I scooped the flesh out but did not reuse it in the filling as most people seem to do but i used it in a stir fry.
The filling is half feta and half ricotta. I mixed both together to reduce the saltiness in the feta but you can simply choose to use either or. And added to this is lots of fresh mint from the garden, abundant at the moment.
You will need :
2 eight-ball zucchini, allow one per person
125g feta cheese
1/4 lemon, just the rind finely grated
2 spoons parmessan cheese
Sea salt and freshly ground pepper
Fresh mint, as much as you like, chopped and i used lots (around 2 fistfulls, but reduce if you prefer)
Preheat oven to 220 C
Slice the top section of the Zucchin using a sharp knife. Then carve out the zucchini flesh from the shell gently with a teaspoon. I used the flesh to make a stiry fry.
Mash up the feta and ricotta. Ad the egg and then all the other ingredients.
Neatly fill the zucchini.
Place the 8-balls in a non-stick tray and bake at 350 degrees for 15 to 20 minutes. The top of the filling will brown.
Serve with a big bowl of green leaves or as a side dish to grilled seafood.
And for my recipe of the day click on MediterraneaNews