thought I'd share a tasty dinner idea using that prolific vegie zucchini... I made this for the first time tonight... it is from the kitchen garden (renee shepard) this is totally easy for a weeknight dinner too... all cooked while the rice cooker was chugging away.
preheat oven to 350
slice zucchini lengthwise & scoop out seeds.. leave ends (you want little zucchini boats).
blend in blender: 1.5 cu corn, 2 eggs, 2 tbsp milk, salt, blend to coarse puree. pour in to bowl, add chopped chiles, stir in 1 1/2 cups of grated cheese. (I used about a cup for the whole recipe.. to keep it a bit lighter.. I thought it didn't lack for the ommission)
fill boats w/ batter & top w/ 1/2 cup more cheese & bake covered in foil for 30 mins. (I think next time I'd bake covered for 20 mins & uncover to brown the tops for the last ten mins.)
for the sauce, blend tomatoes, onion, garlic, salt olive oil and cilantro... heat on stove for 15 mins. very easy to make while zuke's are cooking. I left my sauce a bit more chunky and threw the extra corn in it. it was fresh tasting and good. I served it w/ zuke's over rice.
I did add a little hot sauce to the sauce... and next time I think I'd tweek it to give it more punch... a bit more salt or maybe some of that salty casero (sp?) cheese? (I used jack this time) next time I plan on putting less corn in the batter and maybe add some onions & use some hotter peppers. had to use canned chiles as mine aren't ripe yet. *sigh* but over all it was good. really showcases ripe tomatoes, corn and zucchini. I don't think it would be nearly as good in the winter without backyard (or farmer's market) fresh ingredients.