I love walking through the Union Square Farmer's Market. There are so many people that come through to shop, and the farmers and volunteers are so proud and happy to share their food. One of the great things about Farmer's Markets is that they often carry produce that you cannot find in the grocery store. This week, I discovered yellow cucumbers, eight ball zucchinis, purple bell peppers, and an Italian zucchini that was roughly the size of my arm. So fun.
I try to buy one new food each week. This week, I choose the eight ball zucchini; mostly because I thought it was adorable. It is a hybrid of the regular Italian zucchini, but it's round like a ball. It can be baked, roasted, sauteed, grilled- but it's shape is perfect for stuffing.
Corn and Cheddar Stuffed Eight Ball Zucchini
1 small eight ball zucchini
2 tablespoons corn (I used frozen)
2 tablespoons onion, chopped
1 clove of garlic, chopped
1-2 tablespoons chicken or vegetable broth
2 tablespoons shredded cheddar cheese
Chili powder to taste
Salt and pepper to taste
1. Preheat oven to 350 F. Cut off the top of the squash and set aside. Scoop out the seeds and flesh leaving about a 1/2 of flesh attached to the skin.
2. Heat a non-stick pan over medium heat. Spray with nonstick spray. Add onion, garlic, and chicken or veggie broth. Saute until soft, about 2-3 minutes. Add the corn, chili powder, salt and pepper. Stir to combine.
3. Add 1 tablespoons of cheese to the bottom of the squash. Add corn mixture. Top with remaining tablespoon of cheese. Cover the squash with the top that was cut off.
4. Bake 35-45 minutes, or until squash is tender.
This would be great with cilantro, but I was out of fresh herbs. You can use any vegetables you like for this!