get on the boat

Sometimes you just need a change of pace when it comes to food. Alex loves zucchini, especially during the summer months when it’s abundant. Usually we saute it with some garlic and onions and call it a day but, as delicious as that is, it also gets boring after awhile.

Some poking around on Pinterest for inspiration led me to zucchini boats, which seemed complicated but are actually incredibly simple. Basically you chop veggies, put them inside the zucchini, and bake. It’s that easy. I think the key ingredient in these is the sun-dried tomatoes, so if you’re going to leave something out, don’t let that be it. They have a completely different savory flavor than the rest of the veggies that go in there, plus the oil they’re packed in is really flavor-rich and ties everything together.

In addition to making a great side dish, this serves as an easy second meal as well. Just take the leftover zucchini centers that you didn’t use for the boats and save them to saute for another meal as well as the other half of the onion and the bell pepper. It cooks up in just a few minutes and makes another quick addition to a meal.

Not only does Alex love these, but I made them the other night for my parents and my Mom loved them, too. She even asked for the recipe. So here it is, and I hope you enjoy it, too!

zucchini boats
printer-friendly version
makes 5-7 servings

ingredients:
5 zucchini
drizzle of olive oil
5 slices sundried tomatoes, chopped
2 tablespoons oil from sundried tomatoes
1/2 red bell pepper, finely diced
1/2 onion, finely diced
5 white mushrooms, sliced
3 tablespoons grated Parmesan cheese
Salt and pepper, to taste

directions:
Preheat the oven to 350 degrees. Trim the stem end of each zucchini and then cut them each in half lengthwise. Scoop out the insides of each half with a melon baller or, carefully, with a spoon. Make sure not to scoop too closely to the sides or bottom as doing either will cause holes in the “boat” and they won’t hold up very well. Drizzle a small amount of olive oil in each zucchini half. Chop some of the zucchini insides, enough to make one cup, and add them to a mixing bowl. Add the remaining ingredients to the bowl and stir until everything is well combined and coated in the oil. Stuff each zucchini half with the vegetable mixture and set them on a baking sheet. Bake in the oven for 30-40 minutes or until the zucchini are fork tender.

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