Are you overrun with zucchini? Do you have too many squash from your own garden, or from “friends” with gardens? Are they enormous? This recipe for Zucchini Boats is the answer to your bounty! It’s fast, it’s simple, it’s filled with awesomeness! And it’s Meatless Monday!
As you all know, I have planted Saucy’s Wee Kitchen Garden this year. As you probably also know, anyone who has a garden, and who plants zucchini, always has an abundance of these squashes. Everyone but me, that is.
You see, I have chosen the year to begin my Wee Kitchen Garden adventures when we have been deluged with rain. Every. Single. Day. For months. We have had so much rain that the rivers are flooded; we have had so much rain that the ground is saturated; we have had so much rain that even my raised beds are soggy (because, hello…there is nowhere for the water to go). As a result of all of this rain…my poor zucchini and squash plants are rotting in the ground.
Seriously, who can’t grow zucchini? Ugh…and I was so looking forward to being that person who would dump copious amounts of squash into the unsuspecting hands of friends, neighbors and enemies (I don’t really have enemies…but after just so many gifts of zucchini even friends will turn on you).
Fortunately, my sister had some monster squash that grew in her garden in between some of the spells of rain. And she shared. And so, this recipe! Because, let me tell you…the zucchini she brought to me were enormous! The one I used for this recipe weighed three pounds! Three pounds!
Normally when I get a zucchini this large, I will cut it in half, remove the seeds, grate it and freeze it for use in my Zucchini Bread recipe. This time I decided to make a meal out of it. And boy, howdy, was it good!
I sautéed some onion, garlic, mushrooms and some of the zucchini “meat” in a small skillet. Then, I wilted tender radish greens (yes, my radishes are flourishing), but I’m suggesting spinach or any other green leaf of your choice (I’d bet kale would be delicious too). This mixture, with some fresh oregano thrown in, was stuffed into the hollowed out zucchini and baked. Once the zucchini boat was tender, I removed it from the oven, put on some cherry tomatoes (Roma tomato diced would work too), added some Parmesan cheese and put it back in the oven to let the cheese melt.
Delicious! So, if you’ve got a massive zucchini, this is one way to use it. It’s a great Meatless Monday meal, or a wonderful side dish for anytime.
- 1 large zucchini, halved length-wise, seeds removed, some of the meat scored out
- 2 teaspoons oil (I used Pompeian's OlivExtra® Premium blend of Extra Virgin Olive, Grapeseed and Canola oils)
- ½ medium onion, diced (about ⅓ cup)
- 1 cup mushrooms, sliced
- 1 garlic clove, minced
- 2 cups fresh greens (I used tender radish, but you could use spinach or kale or whatever you like)
- 1 tablespoon fresh Oregano leaves (1 teaspoon dried)
- salt and ground black pepper, to taste
- ¼ cup cherry tomatoes, halved (or one Roma tomato, diced)
- 2 ounces Parmesan cheese, grated
- Preheat the oven to 375° F.
- Cut the zucchini in half length-wise.
- Using a spoon, scoop out the seeds and discard.
- Cut out some of the meat of the zucchini, being careful to not go through the outer skin.
- Dice the zucchini meat.
- In a small skillet, over medium heat, add the oil, onion, mushrooms and zucchini meat.
- Saute for about 3 minutes, or until the onions begin to soften.
- Add the garlic and continue to saute for another couple of minutes.
- Add the fresh greens and oregano, cover the skillet and allow to cook for about 3 minutes (or until the greens are wilted).
- Add salt and pepper, to taste.
- Place the hollowed zucchini onto a baking sheet and add the mixture from the skillet into the center of the zucchini.
- Place the baking sheet into the preheated oven and bake for 30 minutes, or until the zucchini is softened. This may take a shorter, or longer amount of time depending on the size of your zucchini.
- Remove from the oven, sprinkle on the tomato and cheese.
- Place back in the oven for about 5 minutes, or until the cheese had melted and browned slightly.
- Remove from the oven and serve warm as an entrée or side dish.