We are usually successful with Indian-inspired dishes and tonight was no different. This recipe, from the April 2003 issue of Cooking Light, was excellent. It had a nice, spicy potato-y filling in a cool, salty zucchini "boat" that was a really wonderful combination. We substituted a habanero for the serrano which upped the spice factor quite a bit, which was fun. We liked it a lot and would definitely make it again.
Oh and I used fresh cilantro, which wins me more fresh herb points this week. I'm getting better!
Stuffed Zucchini with Potatoes and Peas
6 medium zucchini (about 3 pounds)
1 1/4 teaspoons salt, divided
1 1/2 cups diced peeled baking potato
2 teaspoons butter
2 teaspoons vegetable oil
2 1/2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, crushed
1 serrano chile, minced
2 tablespoons chickpea (garbanzo bean) flour (Note: I used whole wheat flour)
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 1/2 cups frozen green peas, thawed
2 tablespoons finely chopped fresh cilantro
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
Preheat oven to 375°.
Cook potato in boiling water 2 minutes or until crisp-tender; drain.
Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.
Yield: 6 servings