Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Slice the tops off the zucchini and hollow out the center.
I like to use a grapefruit spoon to do this as the serrated edges make it perfect for this use. It’s also my secret for seeding squash when I want to make roasted squash seeds in the fall.
Reserve the inside flesh of the zucchini, we’ll be using it in the filling.
Place the zucchini along with the tops in a baking dish. Drizzle with a bit of olive oil and season with salt and pepper. Bake the zucchini at 350°F for about 15-18 minutes. They should be just about fork tender when done but still have some bite to them.
Meanwhile, get the quinoa cooking by bringing the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover and simmer until the broth is fully absorbed. Fluff the quinoa with a fork and transfer it to a bowl.
While the quinoa cooks, place some olive oil in a skillet over medium heat and sauté the shallots and garlic until slightly softened and fragrant.
Add the reserved zucchini flesh and cook for another 7-8 minutes until the moisture evaporates (remember zucchini gives off a lot of water so we want to cook that out so the filling isn’t too soggy).
Add the parsley to the pan and season with salt and pepper to taste.
Transfer the mixture to the bowl with the quinoa and stir to combine.
When the zucchini are finished baking, remove from the oven and spoon the filling mixture inside each round zucchini.
Top each with its respective cap and serve warm.
🥗 Product Recipe (English)：
WHAT TO SERVE WITH ROUND ZUCCHINI SQUASH
As an excellent all-in-one vegetarian side dish, this round zucchini recipe would make the perfect side dish to an array of different meals.
For a plant based option, serve these with marinated baked tempeh or air fryer tofu.
Pair with any meat off the grill like Za’atar grilled rack of lamb, an elk burger or harissa rubbed grilled pork chops.
They even go well with almost all seafood from air fryer cod or air fryer fish sticks to baked wild sockeye salmon or even grilled scallops.
Since these zucchini are in season from August through September, I often pair them with other seasonal main courses like honey lime sablefish with corn salsa or, my favorite meat heavy dish of grilling season: BBQ lamb ribs!
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
