Ribeye and Stuffed Zucchini A New Summer Favorite
We made out first ever visit to Walnut Valley Packing LLC in El Dorado Kansas, and it sure won't be our last!!! The Ribeye was amazing and my husband did a fabulous job of grilling it and then finishing it in a butter and garlic bath. It was a PERFECT med-rare and tender and juicy and delicious. (My mouth is watering again right now!!)
I decided to make a stuffed zucchini to go with it, since the steak was going to be the star, as it should be. I'll tell you straight up, there is no real recipe, I tend to make things up as I go along. The beauty of that, is if you want to add something you like, or take out something you don't, go ahead!! Go crazy!!
This is what I did. Cut the ends of the zucchini and cut it in half to make two long boats. I used 2 medium sized zucchini. Take a spoon and carefully scoop out the zucchini, don't take out too much that you break the skin or leave the sides too thin. Keep the squash that you scoop out. I also don't scoop all the way to the end of the zucchini, so the boat has a bow and a stern.
Then rub olive oil all over the inside and outside of the zucchini and salt it. I then handed it off to the grill master. He put it on the grill and grilled it on both sides until it was tender but still held it's shape. This time is going to vary on how hot your grill is and where you place it, just keep an eye on it.
While he was doing that, I looked around the kitchen for what we had to make the stuffing.
the squash that i had scooped out
a left over Roma tomato in the veggie basket
3 cloves of garlic
a well toasted piece of last weekend's homemade bread
A handful of fresh basil
I put a generous amount of olive oil in a frying pan, 2 Tbsp ish, and added the zucchini and sliced garlic, stirred so the garlic infused and didn't burn. I rough chopped the tomato and threw that in. Sauteed for another minute or so - everything cooks very quickly. Crumbled up the toasted piece of bread, stirred to well coat and absorb some moisture and then tossed in torn basil. Salt and pepper to taste.
When the zucchini came in off the grill, I spooned the stuffing back in and that's it! Quick and oh so easy! And you can add mushrooms, take out tomatoes. Change the basil to thyme. Use croutons instead of toasted bread ... what ever you have on hand!
It was light and healthy and fresh. Very yummy but didn't take away from the STAR!
I will be making this all summer long - even without the Ribeye! Let me know how yours turns out!