These are among the most favorite dishes the children make at the Sylvia Center. They are fun to make, and we’ve found that giving dishes interesting names, like “boats,” captures the attention of young people. They help to make the boats; the little ones remove the seeds with small spoons. Then they mix everything together for the filling— yes, with clean fingers. You can use other herbs, along with or in place of the parsley; basil or chives would be nice. serves 4 to 8
Preheat the oven to 375 degrees. Bring a large pot of water to a boil; add a big pinch of salt.
Meanwhile, cut the zucchini in half lengthwise. Remove as many of the larger seeds as possible. Scoop out and reserve the flesh, being careful not to break through the skin.
Roughly chop the zucchini flesh. Heat the oil in a skillet over medium heat, then add the onion and zucchini flesh and sauté until soft but not browned, about 5 minutes. Add the nutmeg and season with salt and pepper to taste. Remove the pan from the heat.
Blanch the zucchini shells in the boiling water for 2 minutes and refresh them under cold water, taking care to keep them intact.
Beat the eggs in a medium bowl and stir in the zucchini mixture; mix in the cheese, bread crumbs, and parsley. Divide this filling among the boats, place them on a baking sheet, and drizzle them with olive oil. Bake for 15 to 20 minutes, until golden brown.
8 young zucchini, washed
2 tablespoons olive oil, plus extra to drizzle
1 medium onion, finely chopped
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
1 cup grated Parmigiano-Reggiano
1 cup fresh bread crumbs
1/2 cup chopped flat-leaf parsley
Excerpted from Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Table by Liz Neumark. Copyright © 2013 by Liz Neumark. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.