Another chilly day spent inside, with the oven on. It's odd saying "chilly" because I could swear that two weeks ago, I was eating lunch outside happily, after which I walked through the Farmers Market and saw some cute little eight-ball zucchini that reminded me of how much I wanted to make Hannah Kaminsky's Stuffed Eight-Ball Zucchini.
Hannah is better known for her sweet desserts, having written (and done the photography for!) My Sweet Vegan and Vegan Desserts. However, on her blog, Bittersweet, she posts savory dishes every once in a while that usually catch my interest.
I love zucchini, and after realizing I had leftovers from previous MoFo dishes that I didn't otherwise know how to use up (white beans and artichokes both from Jennifer's pasta and olives from something for tomorrow!), this was the perfect dish to make. So, though zucchinis are out of season, I bought regular zucchini (sigh, how boring!) at the grocery store and made them anyway.
The zucchini I shaped into boats and, as you can see, I was so caught up with the idea of cute, round little balls that I stuffed some tomatoes as well. They kind of fell apart but tasted really good, especially since Hannah suggests serving these zucchini with a tomato sauce. The tomatoes didn't need sauce, and I served the zucchini dusted with the crumb-almond-spice topping also from Jennifer's dish.
I went back for another half of a tomato after this. So now, what's for dessert? Maybe I should browse one of Hannah's books...hmm...