Last week, in our daily struggle to keep up with the zucchini crop, I made zucchini "boats" as they can be called. Courgettes farcies — stuffed zucchini, in other words. I happened to have some fresh goat cheese in the refrigerator (can't remember why I bought two or three logs of it the week before) and a big basket of unshelled walnuts from last year's crop. My thanks to the Couffy friends down the road who gave them to us. No, that's not an insult...
- Crack and shell some walnuts, saving whole pieces to use as decoration.
- Cut zucchini squashes lengthwise and, using a curved grapefruit knife and a spoon, scoop the seeds and pulp out of them.
- Cook the pulp with diced onion and minced garlic in olive oil. Let it cool.
- Mash some fresh goat cheese with the cooked pulp-and-onion and fresh herbs.
- Grate hard, aged goat cheese into the mixture for flavor, along with toasted, chopped walnut pieces.
- Stir an egg or two and salt and pepper into the stuffing mixture.
- Stuff the zucchini boats with the mixture and bake them in the oven until they just start to turn golden brown. Pour a little water or wine into the oiled pan to steam the zucchini boats.
- Take the partially baked boats out of the oven and press whole walnut pieces onto the surface of the stuffing.
- Finish baking until golden brown.