Moldovan Veggie & Feta Stuffed Zucchini

Ingredients

• 5 small zucchini
• 1/4 cup olive oil
• 1/3 heaping cup diced celery (about 1 stalk)
• 1/2 heaping cup diced carrot (about 1)
• 1 heaping cup diced onion (about 1 small)
• 1 roma tomato, diced
• small handful fresh parsley, chopped
• salt
• pepper
• 1 cup plain tomato sauce mixed with 1 tbsp vinegar (or to taste)
• 1/2-3/4 cup crumbled feta, preferably bulgarian
• method
• 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.
• enjoy!
• 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.
• pure magic.
• so what are you waiting for?
• wishing you all the beauty that a happy spring brings.
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