stuffed zucchini & zucchini fritters

this is one of the first really big cooking projects that i did.  i got some really nice big zucchinis and squash from the park slope farmer's market, and some fresh tofu from a local market.

Ingredients:

2 large zucchini and or squash
eggs
breadcrumbs
tofu
fresh rosemary
parmesan cheese
olive oil
dried chili flakes
salt
pepper

step one:  the prep work:

to hollow out the zucchini, first trim the ends and then cut it in half, lengthwise.  make a long incision down the center of the zucchini flesh, and then cross cuts across the flesh.  using a small spoon, scoop out the insides of the zucchini and reserve them in a large bowl.  lightly salt the hollowed out zucchini and set them aside.

now for the bowl with the zucchini.  add 2 eggs, salt and pepper, and finely diced tofu.  mix well.  add chili flakes, rosemary, and parmesan cheese.  mix again.  mix in enough breadcrumbs to bring the mixture to a paste.

step two:  stuff 'em:

spoon the mixture into the zucchinis.  don't be afraid to over-stuff, and really pack the filling in.  i know it doesn't look too appetizing, but it will brown up nicely.

you will have some filling left over -- don't worry, we'll use that later.

step three:  cook 'em:

in a large pan, heat a good amount of olive oil.  when it's nice and hot, turn the zucchini stuffing side down into the oil.  you can probably fit 2 at a time.  after putting them into the oil, let them sit there browning.  don't fiddle with them or anything.

when you see that the edges are browned, flip them over using a spatula.  now we have to cook the zucchini bottom.  let them sit again while they cook.

when done, use the spatula to remove them from the oil and place on paper towels to drain.  while hot, season with parmesan cheese and chili flakes, and then some chopped rosemary.  top with a little olive oil.

step four:  what about the leftover stuffing?

no, i haven't forgotten.  when i was cooking this, i was trying to figure out how to use it.  then it hit me -- fry it too.  so i made them into what the french call canelles and fried them in the oil too.  drain them on paper towels and season them the same way as you did the stuffedd zucchini -- parmesan, chili flakes, chopped rosemary, and olive oil.

step five:  eat!

that's it -- just eat them.  no further preparation requires.