Zucchini Boats July 2, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
If you grow zucchini in your garden, you know how quickly these squash blossom from tender morsels to baseball bats.
If a few zucchini get away from you, while you’re chatting on the phone to a talkative friend, here’s a way to transform the “bats” into “boats” . . .
ZUCCHINI BOATS
2 -3 medium large zucchini
1-2 Tbsp. butter
1/2 tsp. each of oregano, basil, and salt
1/4 tsp. black pepper
6 oz. grated cheddar cheese
3/4 cup packaged croutons (seasoned, herb, cheese or garlic)
2-3 Tbsp. grated parmesan or romano cheese
Cut zucchini in half lengthwise. Microwave cut side down for 5-7 minutes, until soft inside. Scoop out inside and reserve ~ leaving 1/4 inch thick rim on sides and bottom of each zucchini half (to form the boat).
Mash insides with butter, herbs, salt and pepper. Stir in cheese and croutons, allowing croutons to absorb the excess moisture.
Replace filling into the boats. Sprinkle with parmesan or romano.
Bake at 350-400 degrees for 15-20 minutes until heated through and cheese is slightly browned on top. Serves 4-6 as a main dish.
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Spirit Lights The Way 
I could devour that right now !!!
This is the type of recipe that you can play around with to your heart’s content ~ adjusting seasonings, changing cheeses, using stuffing mix instead of croutons, making mini boats with smaller squash, adding other ingredients to the mix ~ sauteed onions and red peppers, etc.
Summer squash in ALL its permutations is one of my favorite things – look forward to eating it fresh all summer, and then I enjoy the left-over bounty all winter!
We had some yummy yellow squash the other night, sauteed with onions, carrots and a hint of rosemary. Delish!
Carnivores have no idea what they’re missing…!
My mom’s original recipe called for browned sausage or ground beef to be included in the filling for the boats.
I don’t miss the meat . . . or the mess.
Using meat makes recipes like this more time-consuming to put together and adds little to the flavor.
Nancy, that recipe sounds delicious.
It’s yummy. We often have it as a main dish, with a salad and some good bread.
Or it shares the spotlight with a pasta or potato dish.