Wednesday, July 29, 2009

Couscous-Stuffed Zucchini with Chevre Sauce

by Elizabeth Stephens

O, Chevre, you were surely ne'er meant to be eaten
By the likes of us humans who're long past our teatin.'
But when you've been churned, so pearly and white,
You make every recipe an udder delight.

I try to ignore you, but you traipse in unbidden,
You jump right in my cart - oh, who am I kiddin'?
You know I couldn't stop loving you if I tried.
While your hand is upper, my hands are just tied.

You're creamy and succulent in your unaged glory,
You and Fig on a cracker - now that's a love story.
At my Trader Joe's I can find you quite cheaply,
Though for your piquant flavor, I'd pay quite steeply.

I wish you could know how exactly I feel -
How I long to shower you with bright lemon peel.
You've no brain and no pulse and nary a soul,
Yet here I sit writing, chevre, it's you I extol.



two medium zucchini, sliced lengthwise
handful grape cherries, quartered
1/2 c. dry cousous
1/2 white onion, diced
about a dozen kalamata olives, chopped
2 cloves garlic
2 T. olive oil
1/2 a small log of goat cheese
1/2 c. white wine
1 big tablespoon light sour cream
fresh chopped parsley
salt and pepper to taste
juice of one lemon


Using a spoon, scrape out a little of the middle of the 3 out of the 4 zucchini halves. Chop the remaining 4th one into small pieces. Place the 3 hollow ones in a baking dish and season with a little salt and pepper.


Preheat the oven to 375. On the stovetop, cook the couscous in 1 cup of water. Cover and set aside. Heat the olive oil in a nonstick skillet. Cook the onions until they start to get some color.


Add the zucchini pieces (the small cut up ones), garlic, olives and tomatoes to the pan. Season with salt and pepper and cook until everything has some color. Stir in the couscous and cook for another minute.


Spoon some couscous mixture into the hollowed out zucchini, smashing it in. Pile a little more on top. Bake at 375 for 15-20 minutes.


While the zucchini are baking, heat the white wine in a saucepan. Add the sour cream, goat cheese, lemon juice, and parsley. Whish over medium-low heat until smooth. Bring the heat up until it's simmering, and cook for a few minutes, until it thickens. Keep warm.


Place the zucchini on a plate. Spoon the goat cheese sauce over them. Enjoy!

Thanks for reading! More soon...

1 comment:

Ross Cauvel said...

That was an amazing poem. You should submit that to some cooking magazine. They would love it.

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