I am not a recipe developer, just a home cook trying new recipes and tweaking old favorites. I will always credit sources and note where I’ve made changes. Photos are my own; you can tell I’m a work in progress. Showing you the steps along the way is what sets us apart from the bazillion +1 other food blogs. That and the bitchin’ playlist that comes with each post. Let’s get to it.
Since we’ve begun cooking under quarantine, I find I’m grabbing whatever fresh veggies I can find at the market and determining the treatment later. We had an extremely good outcome with these zucchini boats stuffed with black beans, roasted potato, corn, cheese, and flavored with chipotle in adobo.
I’ve tried stuffed zucchini before with ‘meh’ results, usually a watery interior and just so-so flavor. Not this time, thanks to the recipe from America’s Test Kitchen, found in their cookbook titled Best American Side Dishes. They don't typically post recipes online, but this is a close approximation.
The key is to pre-roast the zucchini upside-down on a baking sheet until seared but not all the way cooked. Another tip is the inclusion of roasted potato which adds bulk and flavor to the filling.
We served the Mexican-style stuffed zucchini as a side dish with orange-chipotle pork tenderloin. (We blogged about that previously, check it out here.) It is tasty and hearty enough to stand on its own as a meatless main dish. Olé!
The Coronavirus song of the day explains what happens when temperatures run high, sung by Miss Peggy Lee.
And for your dinnertime listening pleasure, we present the musical stylings of Juan Garcia Esquivel, a Mexican bandleader whose lounge-y, jazzy music came to be linked with 1960s mod culture. Not sure what I mean? Well, in some circles his art is known as Space Age Bachelor Pad music. For me, a little Esquivel goes a long way. Give a listen and see what you think.
When home cooking becomes a special occasion - Recipes, playlists, table tips and more