This is the time of year when gardeners find unnoticed zucchinis lurking in the shadows of their gardens. Though I try to pick squashes every few days, it seems there is always one that eludes me until I notice this baseball-bat-sized green monster hiding under the leaves. So, what am I going to do with this thing?
Here's an idea. Make zucchini boats. No, you can't sail down the coast of California in this one, or even navigate the Platte River, but it is a tasty way to salvage these oversized squashes.
Here's the recipe:
ZUCCHINI BOATS
2 zucchinis, about 6-7 inches long, or one big one
¼ lb. bulk sausage OR lean ground beef OR ground turkey OR any combination thereof. (Precooked, crumbled sausage packages make this easier)
1 slice whole grain bread, crumbled, or ½ cup bread crumbs, or even a cup of rice.
1 tsp instant onion (I like to use fresh and use more to taste. We like onion. May also use chopped green onions))
2 tsp parsley flakes or Italian Seasoning
1/8-1/4 tsp. garlic powder (again, I like to use fresh garlic, or Costco jar garlic, to taste)
1/8 tsp. red hot pepper sauce (I use Sriracha chili sauce)
1-3 eggs (more for brunch)
½ C shredded cheddar cheese – divided to sprinkle some on top
3 Tbsp. parmesan cheese
May add other vegetables like chopped red bell peppers, mushrooms, etc. Stir fry veggies until crisp-tender.
Wash zucchini(s). Cut in half lengthwise. Scoop inside out, as much as possible, leaving a firm boat. Cook meat, drain, add zucchini (from inside of zucchini--without seeds) and any other veggies and stir fry til crisp tender. Add all other ingredients. Toss together and fill the boat. Sprinkle top with rest of cheddar cheese. Place on a baking sheet and bake at 350 degrees for approximately 45 minutes or until zucchini boat is tender.
Easy to increase recipe from 4 to 40 boats. You can’t make a bad one