Three Cheese Stuffed Zucchini

One more zucchini recipe

By this time of year, I’m usually not only sick of zucchini, but my plants in the vegetable garden have long since given up. This year, though, a small miracle happened. Not only have my zucchini plants kept producing for more than four months, but it’s coincided perfectly with my seemingly insatiable appetite for them!

Thankfully, the plants are being kind. They’re not overwhelming me with more zucchini than I can handle, nor are they producing those giant, soup-bound monsters. Instead, I’m getting just the right amount, at just the right size. I feel like Goldilocks.

That said, I was getting tired of my usual standbys—like this pasta, or this one, or even this tart. I wanted something different: a meatless main dish that also made use of the generous stash of cheese we have at the moment. Enter my stuffed zucchini. What makes it so satisfying is, of course, the cheese—melty cubes of scamorza, plenty of grated parmigiano, and a final dusting of something sharper (I used an aged goat cheese). It’s hearty enough to stand on its own, definitely more than just a side.

I served it with a big mixed salad of greens, grated zucchini, chopped hazelnuts, and a honey–mustard dressing.

RECIPE