And here I am, back to posting. I am quite busy catching up with work and other things after my trip and I am not quite caught up with the blogsphere yet. I think it will take me a couple of week to be back to full capacity, but I will try to at least post regularly from now on.
Anyway, my wonderful BF come back home the other day with bags full of vegetables and here is a good way of putting some of those vegetables to good use. I used zucchini and summer squash and was really surprised by how sweet the squash was. Buying at the farmer’s market really has its perks!
- 4 yellow squash
- 2 zucchini
- 4 anchovies
- 8 sundried tomatoes
- Start out by cutting the zucchini in half lengthwise and take out as much of the flesh as you can without tearing the squash. Salt the zucchini cups and put them in the oven to cook at 375F for about 15 minutes, or until almost cooked through.
- Meanwhile, melt the anchovies in a tiny bit of oil, add the sundried tomatoes and let them cook for a bit. Add in the flesh of the squash diced and the two zucchini (I used one yellow and one green) and cook until tender. Season with salt, pepper and basil.
- Place the zucchini mixture in the squash cups and put back in the oven for 10 minutes to warm up. Serve warm as a side or a light meal.
- You can keep this dish as light as I did by basically not adding any oil or cheese, or make it a bit more substantial by adding a bit of cheese and possibly also some ground meat. I'm on a diet for the next 6lbs or so, so no cheese or oil in my sides for the time being.