Easter Joy

The sun has finally decided to make an appearance after a rainy weekend! Fortunately the wet and the chill didn't dampen our spirits at Easter and I cooked up a little storm for a tiny gathering of 3... Spring lamb, stuffed zucchini and lemon soufflés with a touch of my home-made decorations. Yes, it's the party planner coming out of me at weekends!!

{ Stuffed Zucchini : zucchini, cherry tomatoes, pepper, onion, garlic, mozzarella, salt+pepper, olive oil }

Preheat oven to 220 degrees. Scoop out zucchini centers to form “canoes”. Roughly chop centers and set aside. Arrange zucchini, cut sides down, on a baking sheet; bake for 15 minutes. Remove from oven. Meanwhile, heat oil in a pan over medium heat. Add onion + garlic, red/yellow pepper, cherry tomatoes (some halved and some whole) and chopped zucchini, cook and season, stirring, until soft. Remove from heat; let cool slightly.
Turn hollowed-out zucchini cut sides up, fill with vegetable mixture, and place pieces of mozzarella on top and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Lemon Soufflé recipe to follow!