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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Stuffed squash and zucchini a vegetable medley delight
Explore the summer in this combination
 
Published Sunday, September 8, 2019 1:11 pm
by Ashley Mahoney | The Charlotte Post

PHOTO | ASHLEY MAHONEY
Stuffed squash and zucchini are a dynamic summer vegetable duo.

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How many different ways can you stuff a summer vegetable? Quite a few. We experimented with feta and garbanzo beans last week, and while it was satisfactory in the moment, it left us wanting to explore. Dig in!


Serves 2.


Ingredients:
1 zucchini


1 squash


2 vine tomatoes


2 pieces of fresh corn


1 mango


1 peach


1/2 cup red onion


2 cups black beans


2 tablespoons Mexican blend cheese


1 teaspoon fresh dill  


Preparation:
Bring a pot of boiling water to boil, add a dash of salt


Shuck corn


Add corn to boil boiling water


Cover and cook on low for approximately 10 minutes—until the corn is tender


Preheat oven to 350 degrees


Slice zucchini and squash lengthwise


Slice through the center of each piece, but not all the way through—just deep enough to hollow out each vegetable


Place beans in a large mixing bowl


Dice mango and peaches


Add to a large mixing bowl


Mince onion and add to bowl


Remove cooked corn, and slice corn off the cob


Add to large mixing bowl


Stir to combine


Add mixture to hollowed out vegetables


Top with cheese and dill


Bake for 20-25 minutes 

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