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©2016 Otway Fields

Back again!

March 16, 2019

Hello again!

 

It’s been lean pickings here in my blog world of late. Life gets a little busy sometimes and we lose focus of what we actually love to do. And I do love to put thoughts to paper, or rather, tap them onto a Word document! My original blog, Living This Life is still alive. It’s where I documented our wins and losses when we first moved to the country. Going back and reading some of those posts I realise how 'green' we were when we first landed on our little patch in the Otways.

 

Keeping that blog going lead to other opportunities, and I was a regular contributor to the Birregurra Mail for over four years, and I still write for the beautiful Otway Life Magazine that is now an annual edition.

 

So that brings me to this blog that I moved to be part of our website. I’ll be touching base with you a little more regularly, sharing tips, recipes and things to do in our beauitiful part of the world. I hope you’ll stop by and see what we get up to! Don’t forget to subscribe to our site to keep up to date.

 

So as they say…. Watch this space…..

 

 

In the mean time, I posted a recipe for stuffed zucchini on my Instagram and Facebook pages a few weeks ago. Gosh, it was one of my most popular posts this year! So I’m sharing the recipe again here. We’re coming to an end of our zucchini season, but there are still a few left for stuffing this way. They’re a perfect ‘meat free Monday’ meal on their own, or as an accompaniment to a piece of baked chicken or fish.

 

So here is a very ‘loose’ recipe for these delicious vegetable ‘boats’.

 

Stuffed zucchinis

 

You'll need two large zucchinis for this recipe. Or three small ones, or one enormous one that 'got away'!

Chop an onion and sautée with a little garlic and thyme in good quality olive oil
Slice zucchini in half lengthwise and scoop out the flesh
Chop the flesh. Add a good handful of breadcrumbs, an egg and a handful of grated Parmesan cheese. Add the onion mixture.
Chop some fresh herbs if you have them. Parsley, fennel, dill are great. Mix together. Add salt and pepper to taste.
Spoon into hollowed out zucchini halves.
Sprinkle with extra breadcrumbs and Parmesan
Bake in a moderate oven for about an hour.
Serve warm or room temperature.

 

Voila!

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