OVENBAKED ZUCCHINI FILLED WITH KAMUT, OLIVES, THYME AND PARSLEY

Kamut

Today’s the last day for this month’s HotM, the theme is grains which means that the possibilities are vast. There are so many grains to cook and so many things to make with them but still, here I am at absolute ultimate moment with only one entry; when Joanna announced the theme I saw a long row of entries in front of me but alas, “time is a fool” as my mother said (I can’t find where she got that from, neither in Swedish nor in any other language. I suppose I should know but I don’t. Maybe she invented it herself?) and it has run past me with the speed of light. But I caught up with it on then finish and here I am! Joanna, please forgive me for this time!

I found some kamut in it’s more or less natural state so I obviously had to buy it just to try it, I have tried kamut flour but never in grains. Read more of its story here, it is interesting I promise! (I don’t have the time to tell you here and, let’s be honest, I am sure you get more out of reading that than if I made one of my rambles.)

Ovenbaked Zucchini Filled with Kamut , Olives and Parsley

OVENBAKED ZUCCHINI FILLED WITH KAMUT, OLIVES, THYME AND PARSLEY

zucchini, farily large
kamut(but you can use any other type of grain for this recipe), soaked for 12 hours and then cooked for at least 60 minutes
olives
tomato sauce
thyme
parsley, chopped
salt
extra-virgin olive oil

– Divide the zucchini length wise and scoop oout the inside but be careful not to make any holes in the peel. Put in a greased oven-proof form and sprinkle some salt on top.
– Turn on the oven (200°C/390°F) and put the zucchini into the oven right from the start so that they bake and get softer. Check them now and then and take them aout when you can stick a toothpick through without having to use any force.
– Mix cooked kamut, olives, thyme and parsley, add as much tomato sauce that is needed to keep it together, not too much.
– Spoon the kamut mix into the zucchini and bake in the oven for 15- 20 minutes.

Ovenbaked Zucchini Filled with Kamut , Olives and Parsley

AddThis Social Bookmark Button

L