Yellow Zucchini with Thai Basil Chicken

The Farmer's market is where you find the freshest and the most colorful produce. I saw these globe zucchini and had to have them if only for their shape and color. I have tested  them before in the kitchen with lots of good results. The yellow ones are most fun to work with. Beautiful as they are already, simple lines will do for design. I'll reserve the green squash for something else.

To begin, hallow out the zucchini as much as you can with a melon baller and make some simple designs on the skin if you wish.

Then prepare the Thai basil chicken. 

1 sprig of Thai basil,chopped and for garnish

1 pound of ground chicken

2 kafir lime leaves chiffonade finely

4 cloves of garlic minced

2 shallots minced

a knob of ginger minced

2 stalks of lemon grass, tender part minced

palm sugar and fish sauce to tates

mild red chili and black pepper to spice it up

a squeeze of 1 lime

Sautee the fresh condiments in a little oil first until fragrant and then add chicken to brown slightly.

Stuff the zucchini well packed and cook each one in the microwave oven for 2 minutes. I found this method better than steaming or in a conventional oven for it does not leave the squash mushy, overcooked or colorless but perfectly cooked.

Garnish with Thai basil and serve.

I made a green one for you too.

Enjoy!