If you have a garden and grow zucchini, or you know someone who does, chances are very good that you will have an abundance of zucchini. My friend Linda from Apron Strings & Other Things, shares a quick, easy and delicious recipe for some of that zucchini.
To me, nothing says summer like fresh veggies straight from the garden or farmer’s market. That first taste of goodness is so satisfying after a long winter of canned, stored food. Every summer (and into the fall months) the most common, abundant, prolific vegetable proves to be the zucchini. We all have neighbors, relatives, co-workers dropping them on our doorstep, leaving them in the break room, posting a sign clearly marked FREE – HELP YOURSELF – TAKE AS MANY AS YOU CAN CARRY.
There was a time when the only way I knew to fix zucchini was breaded and deep-fried. Yum, the first meal. Alright, the second week. Not-so-appealing the 20th time serving. With a bumper crop I needed another creative idea to convince my family to gobble up this free, nutritious, delicious squash.
And so, this recipe for Zucchini Boats was born. Rather than frying, I wanted to bake or roast them. After a science experiment where my children cut and carved these long thin vegetables in canoes and tried floating them, the idea to create boats filled with a delicious stuffing mix sounded like a good idea.
To make Roasted Zucchini Boats you will need:
- 4-6 fresh zucchini (small to medium work best)
- 1 Tablespoon olive oil
- 1/2 pound pork sausage
- 1/2 cup onion, diced
- 1/2 cup green pepper, seeded and diced
- 1/2 cup red bell pepper, seeded and diced
- 1/2 teaspoon garlic salt
- additional seasonings, optional (basil, oregano, crushed red pepper, etc. to suit your taste)
- salt and pepper to taste
Step One: Cut zucchinis in half, lengthwise. With a spoon, carve a shallow trench down the center, removing seeds and making room for the filling. They will look like miniature boats!
Step Two: Place zucchini halves in a shallow baking dish (or baking sheet with sides.) Brush the tops of the squash with a thin coat of olive oil.
Step Three: Sprinkle with salt and pepper. Set pan aside.
Step Four: Brown sausage in a skillet. When thoroughly cooked, remove from pan. Drain the drippings, leaving 1-2 tablespoons.
Step Five: Saute onion and peppers in sausage drippings over medium heat, until tender. Add seasonings.
Step Six: Add cooked sausage to the onion/pepper mixture. Mix well.
Step Seven: Spoon sausage/onion/pepper mixture into your zucchini boats.
Bake in a preheated oven at 350 degrees for 30 minutes, until squash is fork-tender. Cooking time will vary, depending on the size of the zucchini, so watch and adjust as needed.
Finally, serve and enjoy! This can be served as a side dish, main dish or salad course. This recipe is very forgiving and can be fixed with whatever ingredients you have on hand. You may leave out the meat, creating a vegetarian dish. You can add other vegetables to the pepper/onion mixture (tomato, eggplant, yellow squash, etc.) Adding a cup of shredded cheese would make this recipe extra special. Be creative, use what you have, make it your own!
Thank, you Jennifer, for allowing me to share this recipe. I’m actually looking forward to zucchini season again this year!
Linda Sears is a stay-at-home wife, homeschooling mom and doting grandmother. She and her husband have 8 children, 2 daughters-in-law, 2 sons-in-law and 13 grandchildren, so far. They have been homeschooling for more than 20 years, graduating 4 of their 8 children, with 4 still at home. You’ll find her at Apron Strings & other things where she shares tidbits, tales, tricks and tips while living life in various stages of cutting those apron strings. You can also find her on FaceBook, Pinterest,
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Have a blessed day,
Linda Sears
apronstringsotherthings@gmail.com
Apron Strings & other things
Independent Consultant with Lilla Rose
