In our last CSA, we hit the jackpot: tomatoes, eggplant and zucchini. I was therefore thrilled to have a Rachel Ray recipe on hand that used all three.

Ingredients:


2 summer squash, halved lengthwise

1 eggplant, diced

1 onion, diced

2-4 tomatoes (depending on size), chopped

1/4 cup fresh parsley, chopped

1/3 cup mozzarella cheese, shredded

  1. Scoop out the flesh from the summer squash. If you have a melon baller, use it. I used a strawberry huller and almost lost a few fingertips. Set aside (zucchini) flesh.
  2. Preheat grill to medium high heat.
  3. Heat 1 Tbsp of olive oil in large frying pan. Add onion and cook for 5 minutes.
  4. Stir in garlic and cook for 1 minute.
  5. Add remaining 2 Tbsp olive oil, eggplant and zucchini flesh. Cover and cook for 8 minutes.
  6. Stir in parsley. Add salt and pepper, if you so desire.
  7. Fill squash halves with filling.
     

     


  8. Top with shredded mozzarella cheese.

  9. Place on grill. Note: We kept the zucchini on foil because I was a little overzealous when hollowing them out.
  10. Grill until cheese is melted and the boats are tender to the touch.

Recipe Review: A-maz-ing. These were delicious. They were light so you didn’t feel stuffed but substantial enough to serve as the main course. This will be a regular dish in the Badger Girl/Manatee household. Not to mention, it showcases our amazing CSA produce.