zucchini…the ‘neighbour’ veggie. The overproducing, super-uninteresting, too easy to grow, pademelon of the veggie garden… Despite all the hatred surrounding zucchini at the back end of a long summer crop, everyone still grows them. Why? Versatility.

We’re talking the usual grilled, baked, fried…and then we’re talking chocolate cakes and muffins!

And what do these uses of the zucchini all have in common? The zucchini ‘flavour’ is nowhere to be seen. And there in lies the trick. Find a spice you like, and LOAD IT UP!

So here is a version of stuffed zucchini. It’s still in the beta testing phase, so feel free to make adjustments to whatever you’re vibing…

You’ll require:

1 – 2 oversized zucchini

250g minced lamb or beef

1/3 cup of rice

1 egg

1 medium onion

2 cloves garlic

6 medium tomatoes or 2 fresh tomatoes and 1 tin of tomatoes

1/2 tin of kidney beans

1/2 – 1 tbsp paprika

1 tsp cayenne or 2 tsp chilli flakes

1 tsp ground cumin

1 tbsp rosemary

1 tbsp thyme

Handful of fresh mint leaves

2 sliced jalapenos, fresh or pickled

Handful grated Parmesan or cheddar

So…

Slice the zucchini lengthways and scoop out the guts. Discard the guts to the chooks or pigs. Throw into a baking dish and cover with tinfoil and bake at 180C for half hour until tender. Meanwhile cook the rice via absorption technique (read the packet). Then fry up the diced onions in some delicious olive oil on medium heat without burning. Throw in the smashed garlic, mince, and the herbs and spices – except the mint. Brown the mince and then in goes the tin tomatoes or 4 freshies. Don’t forget the kidney beans! Simmer and reduce.

Once the rice is done, dice up the remaining 2 tomatoes, tear up the mint leaves, smash the egg, dice up the jalapenos, and throw it all in with the rice. Give it a good mix and season with lots of S&P.

Once the mince mixture is reduced to being nice and thick, mix it with the rice, paddle into the zucchini boats, top with cheese and bake for half an hour or until golden brown. Serve with a delicious relish or hot sauce.

And Tequila!