Qarabaghli Mimli Bill-laham 

(Baked Stuffed Zucchini)

I think I’ve mentioned before that we Maltese don’t like waste, especially when it comes to food. So this week I looked around my kitchen, spied the remaining veggies from last week’s CSA bounty, thought about what I could prepare to use up what I had on hand, and decided to make this recipe.

This dish, another of my favorites from the family archives, is easy, can be prepared ahead and freezes really well. All valuable attributes in my world. I grew up eating vegetables like eggplant and zucchini stuffed and baked in the oven until tender yet crisp. As the squash bakes and my home becomes filled with that familiar aroma, I can’t help but experience sense memories from my childhood, cooking in the kitchen with my mom and grandma. I think of them everyday but I always feel they are somehow with me in my kitchen when I prepare meals like this for my own children.

The Azure Window in Malta. If you have a good eye you'll recognize it from a number of films
and series like Game of Thrones. The kids and I were lucky enough to see it on a trip with my mom. Unfortunately, this natural arch has since collapsed into the sea.

This recipe is the perfect vehicle for simple summer ingredients.

I find my trusty melon baller is just the right tool for scooping out the center from the zucchini.
But a spoon works too. 

All lined up and ready to be stuffed.

Saute' all your  ingredients until soft, fragrant and most of the liquid has cooked off.

I find two spoons work well for filling the squash. A sprinkling of cheese and bread crumbs,
with a drizzle of olive oil will give you just the right crunch.
Zucchini can be stuffed ahead of baking up until this point.

If you're lucky enough to have some fresh oregano,
be sure to give your zucchini a generous sprinkling.

Qarabaghli Mimli Bill-laham 

(Baked Stuffed Zucchini)

Ingredients: 

for the filling:
1 3/4 lbs zucchini (more or less)
1 onion, chopped
1 tbsp olive oil
2 large tomatoes, roughly chopped
1 lb ground beef (chicken, turkey or a mix of beef and pork work too)
2 eggs, beaten
2 tbsp grated parmesan cheese 
1 tbsp dried oregano
salt and pepper to taste

for the topping:
1/4 bread crumbs 
2 tbsp grated parmesan cheese
olive oil

Directions:

Prepare the filling:
1. Halve the zucchini lengthwise. With a small spoon or melon baller, scoop out the center of each half. Coarsely chop the removed squash and set aside.

2. In a large sauté' pan over medium heat, add olive oil and cook onion until soft and translucent.

3. Add chopped tomatoes and ground beef (or protein of choice.) Cook until meat is no longer pink and tomatoes are soft are well incorporated. Be sure most of the liquid from the vegetables is cooked off. This usually takes between 5-8 minutes. But cooking times may vary. Remove from heat.

4.  Add beaten eggs, cheese, oregano and salt and pepper. Mix well. Taste and adjust seasonings.

5. Preheat the oven to 350 degrees. 

Prepare the topping: 
1. In a small bowl, combine 1/4c bread crumbs and 2tbsp of olive oil. Set aside.

2. Evenly distribute the filling mixture into the squash shells and sprinkle with the topping mixture. Drizzle generously with olive oil.

3. Bake in preheated oven for 20-30 minutes or until filling is lightly browned and bubbly.
Enjoy.