The Blissful Table: Stuffed Zucchini Boats

I’m lucky enough to have wonderful friends who garden! More free zucchini!! Yum.

Here’s another terrific zucchini recipe you can use as a side dish or a meal.

Because the zucchini I was given was on the large side, I have used a 12” for this but you can use several smaller ones.

Ingredients

1 large 12” unpeeled zucchini or 4 or 5 smaller ones

3 tbsp olive oil

1 medium sized onion chopped

3 cloves crushed garlic

1 pound ground white veal

1- 1/2 cups pureed tomatoes (you can use crushed)

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red chili pepper flakes

1 tsp dried oregano

1/4 cup finely grated romano (or parmesan) cheese

mozzarella cheese for sprinkling on top

Preparation

Cut zucchini in half lengthwise. Scoop out middle and all seeds. Discard. Use a pastry brush to brush the zucchini inside and out with olive oil. Put in baking dish, set aside.

In skillet, add olive oil, chopped onion and crushed garlic. Sauté until the onion is transparent.

Add the ground white veal and sauté until meat is cooked. When veal is cooked add the pureed tomatoes, salt, pepper, chili flakes and oregano. Cook for about 10 minutes on medium heat.

Turn off heat and mix in the romano or parmesan cheese.

Spoon into your prepared, oiled zucchini boats. Sprinkle more grated romano cheese on top and then top with some grated mozzarella.

No need to put anything in your baking dish as the zucchini will produce its own water as it cooks. The oiled backs will keep it from sticking. Cover with foil.

Bake in a preheated oven set at 350 degrees.

Baking time will depend on the size of your zucchini. If you are doing a large one like me, I recommend 40 minutes covered and another 10 minutes uncovered.

If you are using smaller zucchini’s, bake covered for about 25-30 minutes, then uncover and bake about 5 –10 minutes longer. A fork or knife should be able to go through the thickest part of the zucchini with ease when cooked.