sail away: zucchini boats (guest blogger!)

Straight from E.J.; another delicious recipe from her kitchen to us! This time- something savory. Enjoy!

recipes, zuchinni

Savory stuffed zucchini- compliments of E.J.

 

Good morning! What a week… this week I made one of my favorite side dishes.

One of my favorite vegetables is the zucchini. I remember my mom growing it in her garden when I was small, and even today, seeing the sweet tiny zucchini in the grocery store brings back images of her {homegrown} honking big zucchini. We used to get around 10 loaves of zucchini bread from one zucchini. I get the cute little baby zucchini in the store and create more savory items now. This week, for my Tuesday client, I made zucchini boats stuffed with goodness.

The beauty of a zucchini boat is that it can be stuffed with anything, and it tends to go over better than stuffed peppers. It could be a side dish, or you could turn it into your main dish, depending on the stuffing.

Zucchini Boats: makes 4 servings

  • 2 medium zucchini-halved (which today I discovered that zucchini is already plural, but in America, it’s okay to say zucchinis as well.)
  • 2 tbsp oil (I used avocado oil, but olive oil, coconut oil, butter could all be used)
  • 2 tbsp mixed chopped fresh parsley and dill 1/3 cup bread crumbs 2 tbsp nuts or seeds (used pine nuts)
  • 1/3 cup sharp cheddar cheese (again, could use other cheese) 1/8 tsp salt Pepper as desired

1. Preheat oven to 425 F. Cut the zucchini in half lengthwise. Don’t trim the ends, it’s not necessary. Scoop out the seeds with a small spoon to create a boat. Lightly sprinkle with salt, and set aside. 2. Combine the chopped parsley and dill, bread crumbs, nuts, cheese, salt, and pepper with the oil. Toss to coat and dampen the crumbs. 3. Spoon an even amount into each boat, place on a baking sheet, and set in the oven on a middle rack for 25-30 minutes. Boats should come out browned on the top, and the flesh of the zucchini should be tender, but not falling apart.

Note: be creative with the filling. Try adding in something really flavorful, like green olives, or capers, or sun dried tomatoes. There really is a lot the zucchini complements, so go crazy. Meat suggestions might include: chopped prosciutto (try with Gruyere as the cheese), diced ham, pepperoni, lamb, sausage….play around and see what you like. ~E.J.

As always- if you try it out, share a picture with us!!

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