Round Balls

So, here I am. I've been toying with the idea of doing this for awhile because MySpace is kind of a joke for blogging, and I really like to talk about my three favorite things: food, my dog (and dogs I walk at the Humane Society), and traveling. Of course, I like my husband, too. So mostly self-serving, just a place to post the random pics I take of all the new recipes I cook up and ramble about the cute pooches I meet each week (and my own pooch, Heidi). Plus, I so enjoy reading Sara's blog that it's convinced me I can do this, too. Speaking of Sara, she not only inspired me to start a blog, she also inspired me to pick up Animal, Vegetable, Miracle, which has changed my life! Okay, dramatic, but it's forcing me to think a lot about what I eat and where it comes from. It's my year's goal to start eating more locally, if for no other reason than it tastes so yummy. So Krissy and I hit the Zingerman's-sponsored Farmer's Market last Thursday (dodging storms and tornadoes), where I picked up the most adorable big, round zucchini. So tonight I cooked up some stuffed zucchini, mish-mashing a few recipes to make it my own. I served it up with some fresh cucumbers and green beans, and even Heidi enjoyed all the scraps she was snuck under the table.

Steph's Stuffed Zucchini

Two round zucchini
Tomato
Any other veggie you may want to put in
2 cups-ish rice
Fresh basil
Oregano (fresh of course, but I used dried)
Pepper
Grated cheese (I used romano)

1. Cook rice
2. Preheat oven to 400 degrees
3. Cut the top off of the zucchinis (these make lovely hats for husbands)
4. Scoop the flesh out of the zuc., leaving a thick enough wall to hold all the goo (I used a spoked ice cream scoop [hs grad gift from Sara!] to scoop)
5. Chop tomato and basil (and whatever else you want to throw in)
6. Heat a pan, throw in some olive oil, and cook zuc. flesh, other veggies, and spices (throw in some oregano and pepper) for 3 minutes
7. Mix goo with rice, toss in a handful of cheese, and scoop mixture into zuc. and place them into a baking dish
Note: I cook WAY more rice than is needed. I like leftover goo for lunch the next day!
8. Cook uncovered for 20 minutes
9. EAT! Mmmm.