stuffed zucchini and nectarine cobbler

muth family farm's organic csa week 9: kale, chard, romaine, watermelon, fennel (woohoo!), green onions, eggplant, golden squash, zucchini, jalapeno, sweet peppers, heirloom tomatoes, white onion, white pepper, cucumber, blackberries and raspberries

the zucchini didn't have to go into our basket, and we were encouraged to take as many as we wanted. i could always make more zucchini chips, but i stood there thinking, 'how could i use these for dinner tonight?'. enter bernadette.

bernadette says something like, "oh i love when they're big like that" and i resist the urge to yell out "that's what she said!".=) she begins explaining to one of the workers that she stuffs and bakes the larger zucchini. my ears perk right up and i butt join right into that conversation!

bernadette says she simply scoops out the centers and makes a stuffing made of chopped onions, tomatoes and italian seasonings, which goes in the hollowed out centers.

raw

like zucchini boats! she bakes them for her family with a rice-based cheese and describes them as being like pizza! genius!

baked

herb stuffed zucchini with fennel

1 large zucchini

1 C. diced tomato

1/4 C. diced onion

3/4 C. chopped fennel

1 T. balsamic vinegar

1-2 garlic cloves

1 tsp. oregano

1 tsp. rosemary

few basil leaves, chopped

drizzle olive oil

salt and pepper to taste

slice zucchini vertically and hollow out the center (a teaspoon does the trick). chop the center and add all ingredients to a large bowl. mix well, adding olive oil to your liking. pack stuffing into centers.

enjoy raw, dehydrated a few hours at 115°, or baked for about 20 minutes at 400°.

for a cheesy flavor and added protein, top with gina's hempasan.

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so bernadette introduces herself and says she eats a lot of raw food (figured - she had the glow). she tells me of a website  (i forget the name) with a recipe for a raw peach cobbler made with peaches and mangoes. tell me more!

bern says she blends some of the fruit with dates to make a sauce, then pours it on the sliced peaches. she tops it off with walnuts and raves that it tastes just as good as cooked cobbler. just to be sure, i had to try it for myself... *wink*

and she wasn't kidding! fresh out of peaches, i substituted nectarines, as any fruit would taste amazing, i'm sure. mmmmMMM! when are you making this!?=)

community nectarine cobbler
(serves 2)

2 nectarines, sliced thin

sauce:
1 ripe mango
1 medjool date
pinch of salt
1/4 inch piece of vanilla bean, or 1/4 tsp vanilla extract
juice of 1/4 lemon

blend all sauce ingredients until smooth. pour over sliced nectarines.

topping:
1/4 C. walnuts
1/4 C. pecans
1 medjool date
1/4 tsp. cinnamon
pinch of salt
drizzle of maple syrup

in a food processor, blend all topping ingredients until crumbles form. sprinkle on nectarines and enjoy!

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if you're reading, thanks bernadette!!!