Luigi and I have gotten into the habit of eating the same type of meals over and over – tofu, piadina, veggie stir fry, some form of baked chicken, soup. I think once we find the quick meals that we know we both like, it’s easy to get into repeat mode.
I don’t believe this is a bad thing; we are often both tired after work, and late coming home, so I’m already impressed that we manage to cook what we do. But sometimes, when you have an extra hour or so in the evening, you have to dive into new recipes!
After Easter break, I decided to try a recipe I found on this cute little blog. She covers several modes of cooking and eating zucchini but the one that caught my eye was the grilled stuffed zucchini.
What I kept the same:
- The stuffing – tomatoes, beans, pesto, olives and so on.
- The grilling – although we don’t have an outdoor grill, before filling the zucchini, we grilled them on the stove.
What I did differently:
- The flavors – just adding pesto and some salt wasn’t cutting it, we also added fresh rosemary, dried oregano and pepper.
- The second round of grilling – like I said, we don’t have a grill so after we filled the zucchini, we put it in the oven for about ten minutes until the goat cheese was golden.
We were pretty happy with this one! It had nice flavors; the white beans and rosemary went well with the salty olives and fresh tomatoes. We also added some bread crumbs to the goat cheese on top which was not necessary but now we know for next time.