Like most Penn students, Elizabeth Wolf earned her childhood allowance selling organic eggs from her family's farm in Newbury, New Hampshire. After growing up in Boston, Liz's father left the big city to establish Moonstone Farm, a small compound that's now home to sheep, chickens and a variety of produce ranging from raspberries to mushrooms. Needless to say, Liz has never had a problem finding locally grown food.
This week, she offers her father's recipe for stuffed zucchini - a weekly summer staple in the Wolf residence. Not having the luxury of an organic farm in its backyard, the Penn community can achieve similar results with a quick trip to the farmer's market.
How to make the freshest stuffed zuchini you've ever tasted:
2 large zucchini
1/2 - 3/4 lbs ground lamb (or ground beef, turkey, bacon or no meat)
1/2 cup crumbled feta cheese
1/2 cup Parmesan cheese
Mozzarella cheese
Salt and Pepper
Any fresh veggies you have including (but not limited to): Onion, Corn (cut off the cob), Tomatoes, Green Pepper, Mushrooms, Fresh Parsley, Fresh Basil, Fresh Oregano
Cut the zucchini in half the long way and microwave both halves open, face down, for 1-2 minutes. Cut out the part with the seeds to create a boat shape. The sides should be about 1/4" thick. Save the middle to use in the stuffing and put the boats to the side.
Meanwhile, cook and drain the lamb (beef, turkey, etc.). Saut‚ the vegetables, adding the hardest ones first. Start with the onions and peppers, then add the extra zucchini and corn. When those are soft but not mushy, add herbs, and lastly, the tomatoes. Cook until all the tomatoes are warmed through. Mix with the lamb and salt and pepper to taste. (Feta cheese can be added to stuffing.) Spoon into the zu-cchini boats and sprinkle the tops with as much or as little of the cheeses as you like. Broil or bake at 400 degrees until the cheese melts and browns a little bit or cover lightly with wax paper or plastic wrap and microwave for 2-3 minutes until cheese is melted.
