STUFFED ZUCCHINI DELICIOSO

As we near the end of Summer, it's important for us to keep each other inspired with recipes to utilize the last of the Summer produce goodness. Therefore, I would like to pass on one of my favorite Zucchini recipes, shared by my great friend, Chef Martini, a few years back when we were working in Italy together. If you've ever been to Italia (or any legit Italian trattoria for that matter), you've probably seen the prepared foods section: containing assorted dishes of roasted vegetables in terra cotta plates (likely unrefrigerated) and permeating the smell of roasted garlic and olive oil in that great Osteria style. This is what the stuffed zucchini recipe is all about.

The best part is that unlike many 'stuffed' dishes, there is no bready filling. Just the goodness of the zucchini, onions, garlic, carrot, herbs and parmiggiano and olio di oliva (olive oil, that is). Simple, Italiano and likely to make you want to perpetually dine al fresco, sip espresso and take afternoon naps on a regular basis.

4 large zucchini

1 onion, cut into slivers

2 cloves of garlic, minced

3 carrots, grated

1/4 cup Parmiggiano cheese, grated

1/2 cup chopped herbs on hand (basil, oregano, thyme)

1/4 cup olive oil, plus more for drizzling

S&P

1. Preheat oven to 375 degrees F.

2. Slice the zucchini in half lengthwise, and scoop out the zucchini pulp with a grapefruit spoon or a melon baller. It's good to leave some body to the zucchini, so don't worry if you don't scoop out every little bit. Set aside the zucchini 'pulp.'

3. In a medium sautee pan, add a nice glug of olive oil and sauté the onions until just wilted. Now add the zucchini pulp, garlic, carrots and cook for about 5 minutes until all is nice and soft. Remove from heat, season with S&P and stir in half of the Parmiggiano and all of the chopped herbs!

4. Lay out the zucchini 'boats' on a baking sheet and fill with the cooked filling. Sprinkle with the rest of the Parmiggiano and a drizzle of olive oil.

5. Bake for about 30-40 minutes, until the zucchini are soft, the filling has started to brown, and your home smells like an Italian kitchen! Remove from oven, drizzle with yet more good olive oil and devour!

*Makes 8 Zucchini boats! The servings will depend on the size of your zucchini and the hunger of your loves!