Fine china takes a backseat to this hearty dish, filled with a grain blend of rice, red quinoa, amaranth, and buckwheat. Creamy Fontina cheese is broiled on top for extra flavor and decadence. Cook, relax, enjoy!
What we send: 3 zucchini ¾ cup gluten free grains blend ¼ oz fresh thyme 1 medium yellow onion 2 oz Fontina 1 red bell pepper 1 Tbsp red wine vinegar coarse salt olive oil freshly ground black pepper
Equipment: medium saucepan rimmed baking sheet strainer grater medium skillet
Prep zucchini Preheat broiler with rack in top position. Bring a medium saucepan of salted water to a boil. Pick thyme leaves from stems and finely chop leaves. Remove stem end from zucchini. Cut in half lengthwise then scoop out flesh with a small spoon, leaving a ¼-inch thick rim.
Broil zucchini Coat a rimmed baking sheet with oil and rub inside of zucchini with oil. Sprinkle with half of thyme and season with salt and pepper. Broil until soft and charred in spots, 3–6 minutes (watch closely as broilers vary).
Cook grains Meanwhile, add grains to boiling water and cook until tender, about 10 minutes; drain in a fine-mesh sieve. Place in a large bowl and set aside.
Prep filling Meanwhile, coarsely chop zucchini flesh. Halve, peel, and thinly slice onion. Cut sides away from bell pepper and discard stem and seeds. Cut into ½-inch pieces. Grate Fontina cheese.
Finish filling Heat 1 tablespoon oil in a large skillet over medium-high. Add onion and bell pepper and cook, stirring, until soft and golden, about 4 minutes. Add zucchini flesh, season with 1 teaspoon salt and a few grinds of pepper, and cook until soft, about 5 minutes. Stir in vinegar and transfer to bowl with grains. Stir in ⅓ of Fontina and remaining thyme.
Finish & serve Fill zucchinis, mounding with grain mixture and top with remaining Fontina (if some of the filling falls onto the sheet that’s OK, it’ll get crispy in the oven). Season with salt and pepper and broil until cheese is melted and golden, 1–3 minutes. Divide between plates. Enjoy!