farcito/stuffed

Today is a most fabulous Wednesday.  It’s really my Friday, as I am getting ready to head to San Francisco tomorrow. And, while I am in the air, one of my closest, most special friend and Trinidadian sister is having her baby, my first Godson! I am so beyond excited; I can’t begin to express what I am really feeling.

So, there will be lots to talk about in the coming weeks, especially with my new Godparent responsibilities. It may be a little comical, really, since I have never changed a diaper.  Not to worry, though, I will refrain from mixing diaper stories and food posts. Any misadventures in Baby101 will be reserved for my Alter Ego.

I am also pretty excited to have several drafts waiting to be posted.  Because I have several other spice/pumpkin yummies on deck, I almost made it Pumpkin Week on Mele Cotte.  However, in my successful state of procrastination Monday night, when I should have been organizing my luggage and clothes for BlogHer, I made a dinner with which I am quite in love. So much so…it needed to be shared.

After a fantastic day at the Fields of Green Festival with Tami, I stopped at Whole Foods on my way home.  In addition to the organic pumpkins I grabbed for my pumpkin sauce, I couldn’t resist the small 8-ball Zucchini.  So cute and the perfect portion size. After some thought, I decided to hollow the zucchini, stuff them with a medley of veggies and lentils.

8-ball Zucchini Stuffed with Vegetable Lentil Medley

1 tbsp. olive oil
1 cup lentils, cooked
1 cup tri-color bell peppers, diced
½ cup tomatoes, seeded and diced
About ½ cup zucchini, diced (simply use the hollowed out sections of the 8-Balls
2 cloves garlic, minced
1 tsp. fresh thyme
Salt and pepper  to taste
¼ cup parmesan cheese, grated and divided

Preheat oven to 400 degrees F. Cut zucchini tops off about ¾ inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Season the inside of the zucchini with a pinch of salt and (ample)pepper. Set aside.
Heat oil in a large skillet over medium high heat. Add garlic and cook until fragrant.  Add peppers and zucchini and cook, stirring occasionally until the mixture softens, about 5 minutes. Add tomatoes cook about minutes. Add thyme and season to taste. Take off the heat, stir in lentils and ½ the cheese. Divide mixture evenly among the zucchini.  Sprinkle each “bowl”  with the remaining cheese.  Top with the zucchini hat/cover, and bake, uncovered,  until the zucchinis are tender, about 1 hour .

* Because I like crunch parts a top baked goods, especially the well done cheesy noodles in baked macaroni, I chose to bake these uncovered.  You can also cover the pan with foil.