Lo & behold, I returned home one day to find another offering from “Hey Popcorn Guy” for the month of July, and it was……Creamy Cucumber! Now I will be honest and say that I thought to myself, what in heaven’s name am I going to do with this? I came up with an idea after some careful thought. In the height of summer, what is something you can hardly give away and grows plentiful in most gardens, you guessed it zucchini!
I was thinking about it a bit more and decided dill would go really well with this recipe as well, and there you have it, a recipe was born. The creamy cucumber popcorn is from “Hey Popcorn Guy”, the Dill olive oil is from Winemaker’s Daughter and the zucchini is from Triple B Produce all of these businesses are in and around Manawa. Check out your local area, lots of fun finds to be had.
Stuffed Zucchini Boats
1 medium onion, chopped
2 carrots, peeled and diced
1 small summer squash, diced
2 cloves of garlic, minced
2 mini colored peppers, diced
1 small potato, diced
1 medium zucchini cut in half
2 cups creamy cucumber popcorn
1 teaspoon dried dill
1 teaspoon kosher salt
1 to 2 teaspoons Dill olive oil from Winemaker’s Daughter
1 teaspoon butter
Heat up skillet and drizzle olive oil into the hot pan and place butter in pan as well. Place diced veggies into pan and sauté approximately 10 minutes until they begin to soften. Place cucumber popcorn in a food processor with the chopping blade and pulse until the popcorn becomes quite fine. Add popcorn to the skillet, along with the dried dill and salt.
Scoop out seeds from zucchini, scoop out insides and chop and add to the skillet and sauté a few additional minutes. Drizzle olive oil on the cut side of the zucchini halves, and spoon veggie mixture into zucchini halves. Drizzle a bit more olive oil over the zucchini halves and bake in a 13 X 9 pan in a 350 degree oven for approximately 30 minutes. You could also wrap them in aluminum foil and place them on your grill.
Enjoy! Stay tuned to our next installment of Operation Popcorn!