We grew them — there are still a lot of them coming — so we need to eat them. Zucchini. Courgettes. I was out in the back yard with the dog and a flashlight about an hour ago, shining the light on the vegetable garden, and I saw half a dozen little zukes poking out from under the plants' big leaves. I think I might go pick those while they're still small.
The other day I looked around the kitchen and I found some green lentils (French lentilles vertes). What if I cooked those with some riz rond (short grain rice) and aromatics to make a stuffing for squash or tomatoes? Then I remembered that I had a bag of frozen spinach (épinards en branches) in the freezer.
I put the lentils on to cook (they take less than half an hour) and some rice in a bowl to soak in cold water — about a cup and a half of each. Then I drained the rice and added it to the lentils about 15 minutes before they were scheduled to be done. I cooked the spinach separately in the microwave, chopped it up, and added it to the rice and lentils when their cooking liquid had all been absorbed.
I cooked the lentils and rice in turkey broth because I had simmered a turkey leg and thigh piece with the idea of pulling the meat off the bones, chopping it, and putting it in the stuffing. Lentils, rice, spinach, turkey — with aromatics like onions, garlic, herbs, and spices, at your discretion. One lemon squash sneaked in...
As you can see, I cut a large zuke into big round pieces. What you can't see is that I blanched the pieces in the steamer pot for 7 or 8 minutes — 4 or 5 pieces at a time. They were just starting to get tender when I took them out and hollowed them out. Don't worry about them not having bottoms. Fill them with the stuffing mixture and cook them in the oven for a while.
If you cook the stuffed squash on a pan lined with kitchen paper or a silicon baking pad, you can easily lift them with a spatula and serve them on plates without having them fall apart. Sprinkle a little grated cheese on top, along with a drizzle of olive oil. They would be good with a tomato sauce, which is how, later, we'll eat the ones that went into the freezer.