The stuffed zukes were a big hit at Wine Night. Just perfect – I made ’em pretty light, not loaded down with heavy stuff. The best part about these is easy and quick. Seriously. Check it –
- Lightly brown maybe 1/3 cup of chopped onion and garlic in a touch of olive oil.
- Cut two large zucchini longways, to make “boats.”
- Scoop out most of the zuke fruit with a metal spoon. Set the boats aside.
- Chop the fruit (don’t be too fussy) and toss it in with the onions.
- Cook and flip for five minutes or so. It should be mushy/chunky.
- Dump it in out of the pan into a big bowl (so it stops cooking).
- Add (a lot of) seasoned bread crumbs until you have the consistency of stuffing.
- You could add some cooked sausage, maybe tomato. Turkey Sausage. Whatever.
- Spoon the mixture back into the zucchini boats.
- Sprinkle with more bread crumbs.
- Place the boats on a baking sheet and bake at 350F for 15 or 20 minutes.
- Shells should be soft-but-not-too-soft. Top with parm or romano.
If you’re not going to add sausage or pepperoni or tomatoes or whatever, I’d use the fruit of an extra zuke, just so you don’t have half-empty boats. Looks great on the table too!