Zucchini boats

There are probably thousand different ways on how to do filled zucchinis or courgettes - with cheese, mushrooms, meat, etc. I had a zucchini, a bit of Gorgonzola and some corn, so those recipes weren’t good enough for me. Luckily I did find something with those ingredients in one of the Estonian sites. Pretty interesting and definitely something for people who like blue cheese. Serves two.

1 zucchini (about 20 cm long)

some lemon pepper

0.5 tbsp butter

1 small onion, chopped

125 g frozen or canned corn

1 garlic glove, crushed

0.5 tsp pepper

150 g blue cheese

3 tbsp chopped parsley

 

# Place zucchini into boiling water for about 3-5 minutes. Drain. Peel, if you think it is necessary - I didn’t because the zucchini was young enough for me. Cut in half.

# Using a small spoon, scoop out the zucchini flesh and cut into cubes. Sprinkle lemon pepper into the zucchini shells.

# Heat butter in a saucepan. Add onion, corn, garlic and zucchini cubes. Simmer until softened (but don’t burn!). Season with pepper.

# Transfer crumbled blue cheese into the saucepan, also add the parsley. Stir thoroughly and simmer until the cheese has melted.

# Flip the filling over the zucchini shells. Bake at 200 degrees C until the filling is set (for about 15 min).

Serve without any side dish or with some meat. The best side dish would probably be a steak or some grilled sausages. I only had pork cubes at hand, so I prepared a sauce. As the blue cheese gives pretty strong flavour to the zucchini boats, I tried to make a milder sauce. For that, I fried the pork cubes with chopped onion until not pink anymore. Seasoned with salt and pepper and poured over with some light cream. Added some mustard as well.

I would call it a success. In terms of taste anyway.