I originally created this recipe as one way to use up those unwanted zucchini that kept insisting upon appearing in my garden. Alas, this year they are so few and far between I actually had to purchase one for my lunch. But the great thing about this recipe it is that you can make as many as you please with as many variations on stuffings as you like. For my lunch I used some fresh shiitake mushrooms, some chives from my garden and Gruyere cheese instead of Parmesan.
Stuffed baked zucchini boats
Ingredients for six servings:
3 medium fresh zucchini (or small yellow squash) about 6 ounces each, scrubbed and cut in half lengthwise, seeds scooped out with a spoon. (If these are larger, pre bake in 375 degree oven covered with foil until the squash are tender)
Soft bread crumbs (about one cup)
½ cup minced red or green pepper
1 or 2 minced cloves of garlic or 2 tablespoons minced shallots
½ cup finely chopped mushrooms
½ cup minced prosciutto, Serrano ham, or leftover cooked meat (optional)
2 tablespoons olive oil
2 tablespoons minced fresh herbs such as oregano, chives or parsley
¼ cup fresh grated Parmesan or Gruyere cheese
Preheat oven to 375 degrees
Gently sauté vegetables until they are soft (not brown). Toss them with bread crumbs. Add minced prosciutto and fresh herbs. Season with salt and pepper. If mixture seems dry, add more olive oil. Be sure to taste for seasoning.
Brush oil inside of squash and season with salt and pepper. Mound stuffing mixture onto hollowed out zucchini. Arrange in oiled baking dish. Sprinkle with cheese.
Bake about 20 minutes or until golden on top and zucchini is cooked through.
Let cool for about 5 minutes before serving.
Other interesting ingredient substitutions: ¼ cup jarred roasted red pepper strips, chopped; ½ cup thinly sliced Greek olives; crumbled cooked bacon, minced ham, finely chopped green onions
• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.
Zucchini, mushrooms, Gruyere, green peppers, shallots, herbs and bread are ready for preparation. (Photo by Patty Schied)
Stuffed zucchini boats are ready to be baked. (Photo by Patty Schied)
Baked stuff zucchini boats are ready to eat. (Photo by Patty Schied)
Ingredients for stuff zucchini boats are prepped. (Photo by Patty Schied)
