We had a HUGE influx of zucchini from the garden last week. For some reason, zucchini production seems to have slowed down to a near-halt since then… boo! I need to do some research on why that is/how to fix it…any ideas?
Anyways, there are only so many times I can eat zucchini bread and sauteed zucchini. So I decided to do something a little different last night!
However, I was also craving my Thai Peanut Stir Fry. So I made a sauce very similar to the stir fry to use on the zucchini, combining the best of both worlds.
This wasn’t my absolute favorite dish. I think this sauce does better when it isn’t cooked. But I would definitely make the filling and sauce as described, and just stir-fry the zucchini to add instead!
I only had 3 zucchini, so I served them on a bed of some of the remaining filling!
2 c millet
4 c water
2/3 c chopped fresh basil
1/4 c chopped fresh cilantro
2 c peanuts
3/4 c. soy sauce
2 T lemon juice
3 T honey
Preheat the oven to 400 *F. Over medium-high heat, cook the millet, basil and cilantro in the water. Cook, stirring occasionally, until all the water has been absorbed.
In the meantime, prep the zucchinis and make the squash!
To prep the zucchini: Cut off the ends of the squash and cut them in half lengthwise. Carefully scoop out about 3/4 of the insides. Lay them zucchini cut-side up in an 8×10 pan lined with foil. Add the innards to the millet mixture.
To make the sauce: Grind the peanuts in a food processor. Add in the soy sauce, lemon juice and honey and whir in processor until well mixed.
When the millet is done, it is time to assemble everything! Spoon the millet mixture into the scooped out zucchini, mounding slightly. Pour the sauce over the zucchini. Bake for 25-30 minutes at 400 *F, or until the sauce gets bubbly.
I have a very fun weekend ahead of me. Tonight, we are headed to Heather’s for a Saturday blogger brunch. While we’re away, we’ll be exploring some more of New York by bike! We have 15 miles planned for Saturday near Heather’s, and 30-40 miles planned for Sunday somewhere on the way back. We’ll see where we end up!
Kristen and Amy, send me your address and flavor of your choice! I’ve been making Cinnamon Anise, Coconut Chai, Butter Pecan, and Orange Currant, but could make another flavor of your suggestion as well!
What are your plans for the weekend?