Our power has been going out a lot lately. I think having both burners on on the hot plate, the electrical heater plugged in and on, and the computer plugged in might not be helping matters. The problem is, the power to our upstairs studio apartment is tied to the larger, downstairs apartment. When the power goes out, it goes out in both units and the breaker is in the downstairs apartments kitchen. So we are entirely dependent on our downstairs neighbors to flip the breaker. Fortunately, they have been home every time it has gone off (happy coincidence or evidence of culpability?) and after the requisite hour we have to wait before the breaker will switch back, they flip it back and we all go on with our lives. Unfortunately, because we only have a hot plate to cook on, we have been SOL for several meals and have had to eat out a lot more than we were planning to. Tonight is the first night in a few days that the power has been on for a long enough stretch that we were able to cook dinner! Woo!
We had loads of fresh vegetables after a recent trip to the vegetable market and what better way to celebrate vegetables then by stuffing them with more vegetables? Oh, the vegetable goodness, I am just beside myself with happiness!
Traditionally, I would bake zucchini boats to get the zucchini soft and crisp up the filling. However, without an oven, that was not an option. Instead, these are steamed on the stove until soft. They take a little initial work, but come together very quickly. After a quick rinse, I used the same pan to steam the zucchini boats as I did to cook my vegetables making this an easy, one pan meal (and one bowl, for the bulgur wheat and to mix the filling together). We happened to have Herbs de Provence here, but a mixture of thyme, basil, oregano, rosemary and marjoram will work in a pinch!
Ratatouille Zucchini Boats
Serves 3-4
1 Large zucchini or 2 small zucchini
½ Onion, peeled and chopped
½ Bell Pepper, chopped
½ Eggplant, chopped
2 cloves of Garlic, minced
3 oz Italian Sausage, removed from casings
1 15oz can Stewed Tomatoes
2 cups Chicken Broth
1 Tbsp Herbs de Provence
¼ cup Bulgur Wheat
Cut zucchini in half, lengthwise, and using a spoon, scoop out the middle of each half to form a hollow shell- a little zucchini boat. Chop scooped out zucchini and reserve.
Heat ½ cup chicken broth to boiling, pour over Bulgur Wheat, cover and allow to sit about 15 minutes.
Meanwhile, heat a large pan and add Italian sausage, cook, breaking up with a spoon until beginning to brown. Add onions, garlic, bell pepper, reserved zucchini and eggplant. Cook, stirring occasionally until softened. Add ½ cup broth, herbs de Provence and canned tomatoes. Bring to a boil, then reduce heat and simmer until mixture is thick and stew-like. Remove from heat, and stir in bulgur wheat.
Scoop filling into zucchini boats, packing it in and mounding on top. Add remaining broth to a large skillet. Rest zucchini boats, face up in the broth. Bring broth to a boil and cover. Steam zucchini boats in broth until soft, about 15 minutes. If skillet becomes dry, add more water ¼ cup at a time.
Remove from skillet (carefully! They are hot!) and serve. Garnish with feta cheese if desired.