VEGETABLES - STUFFED ZUCCHINI

Serves 4

4 medium zucchini (about 8 ounces each), washed

4 tablespoons olive oil

3 medium Red Bliss potatoes (about 1 pound), cut into ½-inch cubes

1 medium onion, chopped fine

5 large cloves garlic, minced

3 medium tomatoes (about 1 ¼ pounds), seeded and chopped

1/3 cup chopped fresh basil leaves

6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)

Adjust one oven rack to the upper-middle position and the second oven rack to the lowest position, then place a rimmed baking sheet on each rack and heat the oven to 400F.

Meanwhile, halve each zucchini lengthwise.  With a small spoon, scoop out the seeds and most of flesh so that walls of zucchini are ¼ inch thick.  Season the cut sides of the zucchini with salt and pepper to taste, and brush with 2 tablespoons oil; set the zucchini halves cut-side down on the hot baking sheet on the lower rack.  Toss potatoes with 1 tablespoon olive oil and salt and pepper to taste in a small bowl and spread in a single layer on the hot baking sheet on the upper rack.  Roast the zucchini until slightly softened and the skins are wrinkled, about 10 minutes; roast the potatoes until tender and lightly browned, 10 to 12 minutes.  Using tongs, flip the zucchini halves over on the baking sheet and set aside.

Meanwhile, heat the remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes.  Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.  Increase the heat to medium-high; stir in the garlic and cook until fragrant, about 30 seconds.  Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes.  Off heat, stir in the basil, ½ cup cheese, and salt and pepper to taste.

Divide the filling evenly among the squash halves on the baking sheet, spooning about ½ cup into each, and pack lightly; sprinkle with the remaining cheese.  Return the baking sheet to the upper rack of the oven, and bake the zucchini until heated through and the cheese is spotty brown, about 6 minutes.  Serve immediately. 

From American Classics by The Editors of Cook’s Illustrated Magazine.