My newest thing (really not new but making a comeback from a few years back), is something I call”cooking the world.” What happens is that each weekend, my husband, daughter, and dad alternate picking a country, and I make a dinner from that country. It’s intended to expand both my cooking techniques and my family’s palate. Occasionally I have recipes from one of my cookbooks I can use but more often, I spend hours combing the Internet looking for inspiration. This weekend was Turkey. I found my first three dishes quickly: Inegol kofte, Gozleme, amd Manti, but I had a little trouble finding a vegetable dish that would appeal to the whole family. I started looking a recipes for dolma, then realizing I had 4 zucchini that were on the brink, I decided I would take my own spin on dolma. And with that came stuffed zucchini. I’m not sure it actually qualifies as dolma, so I’m sticking with just the “stuffed zucchini” naming convention. Regardless, it hit the mark.
