[Stuffed Round Zucchini]
We buy most of our fruits and vegetables at our favorite little fruit stand in the rue des Abbesses, where the staff is friendly, greets us with big smiles, gets stuff for us from the back – often including a little freebie – and is always happy to discuss what’s the best seasonal choice and how to prepare it.
But sometimes it’s just more convenient to go to the Champion grocery store if it’s on my way, and I have to admit the produce aisle there is really pretty decent. Sometimes the veggies look a little sad and wilted (especially the eggplant, for some reason) in which case I just skip that particular variety, but most of the time the quality is fine. Especially in the winter, summer produce being more delicate to handle. I can also tell they really try to offer more than the average supermarket selection, and occasionally have exotic fruits or unusual vegetables. Unfortunately, I’m afraid only a few of us customers seem to go for the new stuff : more often that not the effort is short-lived, and the particular new produce item is nowhere to be found a week later.
So last week, when I saw that they sold little ball-shaped zucchini, I instantly decided to get a few, because anything round and small and cute gets my enthusiastic vote, and also as a measure of encouragement for the good Champion guys who make the produce selection. And of course, what can you do with little round zucchini, if not stuff them with goodies? I had made a similar dish a few months ago, filling the shells with quinoa, ricotta and pinenuts, and had enjoyed the process as much as the result. I decided to do something different this time, a non-vegetarian version that would use Jackie‘s wonderful red onion confit.
This was really great (not to mention easy-peasy to make) : the zucchini look so pretty, and they are deliciously tasty with the meat and onion filling – which owes a lot to Jackie’s confit. Maxence enjoyed it particularly, and said that this was the best thing I had done lately. (He’s not quite the soup-fan that I have become, so I’m afraid the poor darling has been feeling a little deprived…) As often with dishes that are a blend of flavors, make sure you have leftovers, as this is even better the next day.