"Don't buy any zucchinis" ordered Rene. His garden is absolutely brimming with them now as anybody who tried growing them would know. So you are going to be seeing a lot of zucchini recipes as we try to use up his bounty.This recipe comes from J. She uses brandade de morue as a spread on the zucchinis. I have never heard of brandade de morue until I came to France. It is a fish cream or puree & in this case of salted cod. You could probably make it yourself but I usually buy it ready made in a bottle.
Since I've never seen them outside of France, I can't really tell you if they are available anywhere else. But let me know if you do, okay ?
Zucchinis stuffed with Brandade de Morue 
3-4 zucchinis
1 bottle of brandade de morue
olive oil
bread crumbs
1. Slice the zucchinis in half lengthwise & scrape off the centre pulp.
2. Fry it in the pan with olive oil until they are slightly soft.
3. Remove from pan & place on an oven tray. Spread the brandade generously into the zucchinis & top off with bread crumbs.
4. Bake in the oven at 190C for 30-45 mins until the crumbs turn golden brown.
2 comments:
I love the idea of eating the salted cod in this way. I tried it for the first time a few months ago. My dipping 'implements' were young celery stalks and radishes. It was so delicious.
Syrie - I love doing my zucchinis this way. Do you make your own brandade ?
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