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Crab-Stuffed Zucchini
The boss brought in a bag of zucchini from his garden, including one of those sneaky ones that managed to hide under the leaves until it had grown to monstrous proportions. Of course, being over-run with veggies from my CSA box, I was struck by inspiration ....
Crab-Stuffed Zucchini
Preheat over to 450 F.
Take one extraordinarily large zucchini -- say, about 3 pounds, and at least 4 inches in diameter. Trim the ends off then excavate the center carefully using a long-handled spoon or other useful implement of destruction.
In a food processor, puree the following, using ca. 3/4 cup egg white as a carrier:
1/2 medium onion
4 oz. Crimini mushrooms
4 oz. low-fat feta
Add:
8 oz. crab meat
Season to taste -- I went by the "random spice-rack inspiration" method and used:
1 t oregano
1/8 tsp asafoetida (I did say "random")
1/8 tsp cinnamon
1/4 tsp salt
Mix thoroughly. Take a square of aluminum foil and crimp it around one end of the zucchini. Spoon the stuffing into the other end. Cover the second end with aluminum foil then wrap another piece of foil around the middle. (This helps create a steam-cooking process and also makes it easier to remove the baked object from the pan after it gets a little mushy.)
Place in a baking pan and bake for 1 to 1.5 hours or until a BBQ heat sensor not only registers "well done" in the center, but also comes out clean.
Now, one could slice and serve at this point if one hadn't started the project so late that it isn't done until bedtime. In that case, let the zucchini cool overnight, then refrigerate until you get home from work. Remove gently from the pan and take off the foil.
Slice into ca. 3/4" thick rounds and, using a spatula, place them on a broiler pan.
Place about 6 inches away from the broiler element and broil until the stuffing is starting to brown and the slices are heated all the way through. Serve.
I should note that I actually made double the above amount of filling, hence the fritters made from the remainder mentioned in yesterday's post. For the stuffed zucchini above all by itself, the total dish comes to ca. 675 calories. I had half of it as my whole dinner tonight, which came to 6 slices.
Evaluation: Tasty, a nice blend of textures, although overall it was a little on the bland side. I didn't want to overwhelm the crab flavor with heavy spicing, and I was probably too restrained. Not saying it wasn't good, just that there was scope for being more adventurous.
In a food processor, puree the following, using ca. 3/4 cup egg white as a carrier:
1/2 medium onion
4 oz. Crimini mushrooms
4 oz. low-fat feta
Add:
8 oz. crab meat
Season to taste -- I went by the "random spice-rack inspiration" method and used:
1 t oregano
1/8 tsp asafoetida (I did say "random")
1/8 tsp cinnamon
1/4 tsp salt
Mix thoroughly. Take a square of aluminum foil and crimp it around one end of the zucchini. Spoon the stuffing into the other end. Cover the second end with aluminum foil then wrap another piece of foil around the middle. (This helps create a steam-cooking process and also makes it easier to remove the baked object from the pan after it gets a little mushy.)
Place in a baking pan and bake for 1 to 1.5 hours or until a BBQ heat sensor not only registers "well done" in the center, but also comes out clean.
Now, one could slice and serve at this point if one hadn't started the project so late that it isn't done until bedtime. In that case, let the zucchini cool overnight, then refrigerate until you get home from work. Remove gently from the pan and take off the foil.
Slice into ca. 3/4" thick rounds and, using a spatula, place them on a broiler pan.
Place about 6 inches away from the broiler element and broil until the stuffing is starting to brown and the slices are heated all the way through. Serve.
I should note that I actually made double the above amount of filling, hence the fritters made from the remainder mentioned in yesterday's post. For the stuffed zucchini above all by itself, the total dish comes to ca. 675 calories. I had half of it as my whole dinner tonight, which came to 6 slices.
Evaluation: Tasty, a nice blend of textures, although overall it was a little on the bland side. I didn't want to overwhelm the crab flavor with heavy spicing, and I was probably too restrained. Not saying it wasn't good, just that there was scope for being more adventurous.
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