Qarabagħli fil-forn (baked zucchini)
This recipe holds a special place in my childhood. Dad was always excited to find a "marrow" (oversized zucchini) in the vegetable patch. That meant one thing – baked zucchini for dinner on Sunday! This is a traditional Maltese dish, but as with many traditional recipes, every village has its own variation. In some recipes you will find breadcrumbs or semolina used. These help bind the filling. My dad's recipe never used these – instead we use the cheese and egg to bind it, making this gluten free as well. In some recipes the filling isn’t cooked before being placed into the boat shapes. In that case the filling gives off a lot more juices, so breadcrumbs are essential to hold it together. If you are coeliac and visiting Malta you will need to check, as both recipes are very common. I have also made this recipe using pumpkin slices instead of onion. The pumpkin adds sweetness and thickens the sauce. Dad said this was "ok", but I got the distinct impression he...
