If you haven’t purchased or grown roly poly zucchini before, find your nearest farmers market and go buy one now! Not only are they adorable, but they are perfect for stuffing or using as bowls for soup or stew. My father grew these in his garden when I was young, and I will never forget the chicken stew (called Chicken a la Kane, like all his other dishes, with no reproducible recipe) he served in them for dinner one night. It was absolutely delicious, and the edible squash bowl was better than any bread bowl I ever had. So, when two golden beauties showed up in our CSA share, I was ecstatic!
These round squash beg to be stuffed, but I was out of bread crumbs like I normally use for stuffed zucchini and didn’t have time to make more before yoga class. So, I had to do some fridge digging for a starchy alternative. A nice fresh ear of corn caught my eye, and boy am I glad I used it! These were a welcome departure from the usual stuffed squash—Lighter, refreshing and full of summer flavor.
Roly Poly Bleu Zucchini
• 2 roly poly zucchini (from Heritage Farms CSA, would work with long ones, too)
• 1 onion (from Heritage Farms CSA)
• 1 ear of corn (from Traugers)
• 3 plum tomatoes (from my own garden)
• a couple of dashes hot sauce (I used Easton Salsa Company 2011 Farmers Market sauce)
• bleu cheese, to taste (I used a 1.5″x1.5″ chunk of raw milk bleu from Klein Farms)
• handful of fresh basil leaves (from my own garden)
• a few sprigs of thyme (from my own garden)
• 1 egg (from Valley View Farm)
- Preheat oven to 375°.
- Cut off the stem end of the zucchinis, about 1/2″ down. Scoop out the inside, leaving about a 1/4″ shell. Save the pulp in a medium bowl. Sprinkle the inside of the zucchini shells with some salt and set upside down on a paper towel to remove excess moisture.
- Chop the zucchini pulp and return to the bowl (mine turned out a bit watery, so you might want to squeeze out a bit of the liquid).
- Carefully remove corn kernels from cob (Click here to see a great post/video about how to do this without making a mess!) and add to the zucchini pulp.
- Cut two slices from the plum tomatoes and set aside. Dice the remaining plum tomatoes and add to zucchini and corn mixture.
- Dice onion and sauté for 2 minutes in large skillet. Add vegetable mixture and cook, stirring frequently, until most of the liquid has evaporated.
- While the veggies are cooking, finely chop the basil & thyme and crumble the bleu cheese.
- Once the liquid has evaporated from the skillet, stir in the cheese and herbs.
- Transfer veggie mixture back to bowl and add the egg, stirring well. (If you do this in the skillet, you might end up with a fried egg.)
- Pat out the zucchini shells with a paper towel and place on a baking sheet.
- Spoon the filling into the shells and top with the saved tomato slices.
- Bake for 30 minutes.
- Let rest for 5 minutes before serving.