Did you have one of these all-knowing oracles when you were a kid? An insightful and sage advisor with a clear vision of the future, the magic eight ball was indispensable for an indecisive child like myself. Such helpful words of wisdom it dispensed on command! So many problems solved in an instant!
Okay, in truth, my magic eight ball was not the greatest resource in trying times. Maybe it was still in training as a psychic, or had some commitment issues, but I could never seem to get a straight answer out of that thing. Even if I asked it something simple, like, “should I eat a peanut butter and jelly sandwich for lunch?” it would respond with something dismissive. “ask again later,” or “cannot predict now” were the top two results, no matter how lovingly or aggressively that silly plastic ball was shaken. I doubt it even had a single word of positive reinforcement to offer from its narrow rolodex of comments.
Many years later, I’ve come to find that I was seeking inspiration from the wrong eight ball entirely. Eight ball zucchini, while lacking in fortune telling skills, are unmatched in their culinary consolation. No matter how many zucchini have infiltrated your kitchen at this late stage of the summer harvest, these compact spheres can instantly renew your enthusiasm for the green squash.
Imagine, if you would, the ultimate breakfast and brunch entree. An eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors. The essence of summer resounds in every bite. Who could stay hung up on murky future fates when you’ve got one of these lucky little orbs on your plate? Ask of them only questions of utmost importance, like when will the meal be served, and I promise you’ll never walk away disappointed.
- 4 – 5 Medium-Sized Eight Ball Zucchini
- 1/2 Cup Garbanzo Bean Flour
- 2 Tablespoons Fresh Dill or Basil, Minced
- 2 Teaspoons Arrowroot
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Kala Namak (Black Salt)
- 1/8 Teaspoon Freshly Ground Black Pepper
- 1/8 Teaspoon Ground Turmeric
- 1/3 Cup Chopped Sun-Dried Tomatoes
- 1/4 Cup Diced Red Onion
- 1/2 Cup Vegetable Stock
- 2 Tablespoons Olive Oil
- 1 Teaspoon Apple Cider Vinegar
- Preheat your oven to 375 degrees and set out a baking sheet lined with parchment paper or a silpat.
- Slice the stems off the zucchinis about 1/2 an inch from the top and set aside. Using a pointed teaspoon, grapefruit spoon, or melon baller, hollow out the insides of the squash, leaving about a 1/4-inch thick wall on the sides and bottom. Roughly chop the innards and set aside. Brush lightly with olive oil, inside and out, and place the squash shells on your prepared baking sheet. Bake for 10 – 15 minutes, until fork-tender but still firm.
- Meanwhile, prepare the filling by whisking together the garbanzo bean flour, fresh herbs, arrowroot, garlic powder, black salt, pepper, and turmeric. Make sure that all the dry ingredients are well combined before adding in the leftover zucchini pieces, sun-dried tomatoes, and onion, tossing to coat. Pour the vegetable stock, oil, and vinegar in all at once, and whisk until smooth (aside from the vegetable additions, of course.)
- After par-baking, fill the zucchini up to the top with the eggless omelette mixture. Place the zucchini tops on the baking sheet next to them, lightly brush with oil, and return the whole thing to the oven.
- Bake until the filling is softly set; about 30 – 35 minutes. Serve right away while piping hot, or let cool to enjoy at room temperature.
Standard zucchini can be used instead of 8-ball zucchini. Simply slice them in half, scoop out the innards, and proceed with the recipe as written.
Amount Per Serving: Calories: 255 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 146mg Carbohydrates: 31g Fiber: 9g Sugar: 15g Protein: 11g