“Is this a monthly thing or something?” my workers asked me as I shared my casual plans for an Armenian dinner with friends.
Yes, yes they are. For about 6 months, my roommates from my time studying abroad have committed to planning the next month’s plans while we’re together. It makes managing crazy schedules and multiple priorities, well, manageable.
If you’re late to the party, catch up on the first three “cultural dinners” that preceded this one.
Come Thursday, I was given a few options for my contribution to our Armenian dinner, but my scrappiness prevailed, and the zucchini’s I needed to use up because the new focus.
Turns out, Armenian Stuffed Zucchini is a thing…
INGREDIENTS (yields 6 stuffed zucchinis, good for 4 people as a side)
-3 Zucchinis, the wider the better
-1 can chickpeas
-1/2 cup kalamata olives
-1/2 cup crumbled feta
-1 medium onion
-1 small can tomato paste
-1 tomato
PREPARATION (15-20 minutes)
- Cut zucchinis in half and core each half, not puncturing all the way through so it can hold the stuffing.
- Chop onion and sautée with zucchini “insides.”
- Pour chickpeas, feta, and olives into seperate bowl and mash to a stirrable mixture
- Once onions and zucchini insides begin to brown, add in tomato paste and bring to simmer
- Take off heat, and stir into the mashed chickpea mixture
- Chop tomato and set aside for final topping
COOKING (40 minutes)
- Preheat oven to 350
- Stuff zucchinis with filling to the brim, you should have some stuffing leftover
- Place leftover stuffing at base of narrow pan- I needed the zucchini to be close together to help keep everybody standing and fillings in tact
- Bake at 350 for 40 minutes, vary if zucchini is preferred crunchier/more well done
- Add chopped tomatoes to the final dish, and serve!
I promised myself my “pan picture” would turn out better than one’s I saw online, but I’m not sure it’s possible. Now it’s your turn to try!
If you need help convincing to host an Armenian dinner, please see below…
S is for Scrappy 