Quesnel Farmer's Market, Quesnel BC


Zucchini Farciti

There are two methods for preparing the courgettes for this dish, depending on their size. If they are small, and therefore difficult to stuff, it is better to cook them in butter and a little water and then slit them ready for the stuffing. Allow four for each person as a beginning or six as a main-course lunch dish. If they are larger (about six inches) trim off the stems and core them carefully with an apple corer. In either case fill them with the following stuffing:

3           Demi-sel cheeses
1 lb.      Prepared spinach
1           Whole egg
             Salt & Pepper

Soften the cheeses in a bowl near the stove.

Cook the spinach for a few mins. then refresh under cold water, squeeze dry and chop. Add egg, salt, pepper and nutmeg. Mix with cheeses and stuff the courgettes. (If the courgettes are cored, force the mixture in with a piping bag or small spoon.)

The cooked courgettes have their cooking liquor poured over them; sprinkle them with grated Parmesan cheese and brown under the grill.

The large courgettes, cored, stuffed and ready for cooking, are laid in a dish with a little water, butter and seasoning and baked in a moderate oven. When cooked, sprinkle with grated Parmesan and finish under the grill.

- Leaves from our Tuscan Kitchen

Submitted By: Cathie Allen