I was meant to do this recipe yesterday but I got a little carried away with an open fire, some beef sausages, a chicken, some rosemary and a bottle of wine. Take from that what you will. I know I sure enjoyed my evening… so I thought I had better smash it out now or the little Gelfling might not eat tonight.

In the little hole in the mountain where all good Gelflings store their loot and larder, Sammy has mushrooms, zucchini, quinoa and a few herbs. And if she has learnt anything from me she will also have some tinned tomatoes

Stuffed zucchinis with mushroomy love and tomato and basil sauce (for 2)

And this stuffing could be applied to a vast array of other things as well. Capsicums, large mushrooms, chicken, your lovers’ bottom etc, etc. you get the picture.

For the zucchinis

2-3 zucchini

a handful of mushrooms, chopped fine

1 onion, chopped fine

1 clove garlic, chopped fine

1 Tbls of chopped thyme, rosemary and/or basil

a pinch or more of fresh or dried chilli

1 cup cooked quinoa

some grated cheese, parmesan, pecorino, chedder, gruyere etc

an egg if it needs help to stick together

seasoning

• Cut the zucchinis in half and hollow out with a spoon or melon baller aka. The parisian scoop. It would be ideal if you ended up with zucchinis that were kinda hollowed out like teeny weeny little canoes, but I will not hold my breath
• Chop the zucchini flesh and sweat off with the onion and mushrooms
• When vegetables are soft add the garlic, chilli and herbs. Cook for another minute or two. Set aside to cool slightly
• Now, combine everything except egg in a mixing bowl, and mix thouroughly. If it is stcking together and looks like it will stay in your little zucchini canoe, then pack it in there. If not, add the egg, mix some more and then pack it in there
• Top with a little extra cheese if desired
• Drizzle with a little oil and bake in pre-heated oven, 180C, 15-20 minutes or until crusty and delicious looking
• To serve, divide the sauce between two bowls. Place two stuffed zucchini canoes on each sauce ‘lake’. Hehe. Drizzle with olive oil ‘pond scum’. Hehe hahaha ha ha. Too funny. I gotta go to work. I’m still laughing

For the tomato and basil sauce

In a pot combine 1 tin of crushed tomatoes, a handful of basil leaves, a splash of white wine (don’t pretend there’s none of that hiding somewhere close by) and some salt and pepper. Simmer for 15-20 minutes. Blitz with a stick wizz if you want it to be smooth, or don’t if you like it chunky.

For the olive oil to serve

Extra virgin olive oil

For yourself to celebrate your accomplishment

Booze

Send some photos for sure