Stuffed Calabacín (Zucchini)

I don’t know how to classify this recipe, since I sort of came up with it on my own.  I’ll call it Mediterranean cuisine because of the ingredients, but thats sort of a catch-all category for recipes that don’t fit into any particular Mediterranean region. Use a good quality, spicy paprika such as Pimentón del la Vega (I’ll post info later on where you can get it).

Stuffed Zucchini (serves 2 as a side dish)

1 or 2 medium zucchini

1 small eggplant or 1/2 large eggplant

3 large mushrooms

1 clove garlic, crushed

olive oil

salt

Pimentón (Spanish Paprika)

Cut the zucchini in half lengthwise and bake in the oven for about 45 minutes.  Then remove the seedy, fibrous center to make room for the filling.  Chop the eggplant and mushrooms into a small (1/2 cm or 1/4 inch) dice.  In a saute pan over medium heat, add a drizzle of olive oil and the garlic.  Saute the garlic for a few seconds to let it impart its flavor into the oil, and then add the eggplant and mushrooms.  Saute for a few minutes and then flavor with salt and a pinch of pimentón.  I like to use a about a 1/2 tsp. of  pimentón, which is a lot for this small dish.  I mix spicy and sweet varieties.  Fill the zucchinis with the eggplant and mushrooms and serve immediately, or prepare the zucchinis and filling before hand and keep in the refrigerator.  You can fill them and then heat them in a hot oven or microwave just before serving.