This year, our garden has a bumper crop of Zucchini. It’s a wonderfully versatile veggie. You can steam them, broil them, BBQ them, bake them into bread, and of course, stuff them. This recipe for Stuffed Zucchini Boats is really tasty and can be modified to use ground turkey or beef and even sausage if you want to add a wee bit of meat. It also makes a pretty presentation don’t you think?
Stuffed Zucchini Boats
3 smaller zucchini, steamed, halved and hollowed (scoop the insides out
with a melon baller and set aside because you’ll use it later)
2 tablespoons butter
2 cloves garlic, minced
1 small red onion, minced
1/2 anaheim pepper, minced
1 small carrot, minced
6 mushrooms, cleaned and minced
3 tablespoons chevre cheese, crumbled
Salt and cracked black pepper to taste
Melt butter over moderate heat. Sautee garlic just until golden, then add onions, peppers and carrots. Continue to sautee until vegetables are semi-tender, then add mushrooms and continue tossing around. Add chopped zucchini (the part you scooped out) and stir around. Season with salt and pepper. Add crumbled Chevre, and fill zucchini boats. Now, broil to melt cheese and heat through — watch them closely so they don’t burn. Serve immediately.