1 cup plain tomato sauce mixed with 1 tbsp vinegar (or to taste)
1/2-3/4 cup crumbled feta, preferably bulgarian
let’s imagine ourselves under the moldovan sun, riding around in a boat made of pure zucchini.
we’ll make it out of small, slender zucchini. simply slice them in half lengthwise and scoop out a channel of the white flesh.
chop up all that goodness. it’ll go in the happy stuffing.
you’ll also need a frosty heap of celery…
an orange hop of carrots…
… a glorious gaggle of onions
… and a pile of juicy tomato.
add this goodness to a skillet with a pool of golden olive oil, salt and pepper. be happy knowing that there’s really no way you can mess this up.
simply cook until softened and beginning to brown (and the entire house smells like “good”). remove from heat and sprinkle on the parsley, to taste.
even 2 1/2 year-olds can help with this! (it takes serious concentration)
ava loves to help!
when you’re done, nestle them on a bed of tomato sauce.
and don’t forget the cheese!
sprinkle liberally with feta crumbles.
bake for 25 minutes, or until softened, but the zucchini still retains its shape and has a little bite.
these little boats are so happy.
i love that it’s spring. i love that keith, ava, and i just planted little sprouts in the warm earth that will grow up into this very dinner. i can’t wait to see the look on ava’s face when she bites into food she’s helped tend with her very own hands.
so what are you waiting for?
wishing you all the beauty that a happy spring brings.