Lunchbox Liz

This and other phrases are one of the many that bloggers are asked not to repeat. I make the same request of others, but the requests are respected with varying degrees. This must be how politicians and movie stars go through life. I won’t say who mommy is, but the line is simply too good not to use. Particularly when it is heard while sitting in the river at a bluegrass festival.

Today’s Lunch
Stuffed Zucchini

It is that time of year when the zucchini takes over our lives. You will need leftover cornbread. Here is one of my favorite recipes adapted from The New Southern Basics by Martha Phelps Stamps. Sorry Tim O’Brien I do use sugar (Cornbread Nation, Tim O’Brien, 2005.)

Cornbread
Preheat over to 350 degrees. Grease and flour a 9 by 9 inch pan. Mix 2 cups stone-ground cornmeal, 1/4 cup sucanat, 1/2 tsp. salt, 1 tsp baking soda, 1/4 tsp cayenne, 1/2 tsp paprika. Melt 2 tbsp butter and stir into 1 cup buttermilk. Add to dry ingredients and mix into the dry ingredients. Bake for 40 minutes or until a knife comes out clean.

Stuffed Zucchini
Cut one large or three small zucchinis in half and scoop out innards. Roughly chop the scooped zucchini and set aside. In a large skillet melt 3 tbsp coconut oil. Chop one 1 large onion and 1 clove of garlic or three fresh buds if you are lucky enough to have fresh garlic around. Add to oil with a shake of salt and pepper. Cook until translucent. Add 1 tbsp thyme and basil and the chopped zucchini. Sautee for ten minutes and add 2 cups of crumbled cornbread. Mix. Add stuffing into zucchini hulls and bake at 350 for a half hour covered with foil. Remove foil and top with your favorite cheese. I used Swiss and bake ten minutes more or until zucchini is tender.