ROMANESCO ZUCCHINI

Saturday at the Morningside Market I picked up an heirloom romanesco zucchini. I wasn’t sure what I planned to do with it because I’m usually just going nuts buying everything I see. Being face to face with the people who’ve grown the food you plan to consume is a much different experience than buying it in a super market. Not only is everything  vastly superior, but you want to give these people your money. So much so that you may go overboard! Anywho, I have some veggies to use up!

Meet the zucchini that has most likely ruined me on the regular store-bought ones…

What you’ll need:

large romanesco zucchini
small onion
3 cloves garlic
handful of basil
tomatoes
parmesan cheese
5 large green olives
10 or so pepperoni (optional)
red pepper flakes, salt, pepper, and olive oil

Cut zucchini length wise and scoop out seeds to create a little bowl.
Drizzle with olive oil and salt and pepper the zucchini.
Bake for about 10 min on 350 degrees while prepping your filling.
For the filling saute´onion and garlic in a skillet.
Next add diced tomato, diced green olives, chopped basil, red pepper flakes and parmesan cheese and the optional pepperoni ( i had to)
Scoop your filling into the zucchini and bake for an additional 15 minutes.

It was just little ole’ me so I only had the one zucchini, but I’m guessing you could serve with a protein or keep it vegetarian with a grain.

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