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November 19, 2010

Stuffed Globe Zucchini

We call them globe zucchini and zapallitos redondos in South America where they are a native to and not Italy. It was however the Italians who developed the typically called zucchini many generations after their introduction to the New World. I find this variety somewhat sweeter and denser than the other. They are cooked in so many ways but in this part of the globe we love to stuff and bake them. They are a Summer squash but I get them at huge supermarket in Berkeley where you can find virtually any organic produce anytime. I usually carve them before baking to embellish their already beautiful shape.

I hollow the zucchini and give them a quick broil for that grilled vegetable flavor. Then I fill them with any savory dish previously cooked for the day. I had leftover paella and it was just perfect. The zucchini  are baked or steamed with your raw stuffing or you can cook them separately. Have fun creating your favorite globe zucchini recipe!


  1. Not just perfect but heavenly good.
    Just imagine serving a dish in one of your awesome carved zucchini.
    Have a great weekend ♥

  2. OMG, these beatifully carved globe zucchinis look almost like chinese lanterns! Your talent for carving never ceases to amaze me, in fact, I'm more than a little envious.. ;-)

  3. Oh my God!!!
    that's absolutely sublime!

    love your blog
    Have a nice day!

  4. Thanks Barbara! Your comments are as charming as you are! Your an inspiration for art.

  5. Diva of everything delicious. I'll even light the lanterns for you!

  6. Ana, you cook for the gods yourself! I"ll carve all the zucchini you want.

  7. Oh my goodness! These are absolutely beautiful! You're a true artist! And thanks for visiting my humble blog.


Art is in the Kitchen

Art is in the Kitchen
Arthur Escoto

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Napa, California, United States