Simple recipe will float your boatload of zucchini

Hey there, time traveller!
This article was published 26/08/2020 (2266 days ago), so information in it may no longer be current.

Are you tired yet of all that garden-fresh zucchini?

After you’ve marinated it in olive oil, lemon juice and vinegar; shredded it for a vegan crust for pizza; sliced it for salads; pan-fried it with butter; and grated it into breads and muffins, consider making boats with it.

Choose the fattest one of the bunch, slice it in half lengthwise, scoop out the flesh and stuff it with sausage, tomatoes and cheese. It’s easy, the kids will love it and it turns something that’s so often the butt of a joke into one people will appreciate.

I used spicy Sicilian sausage, but sweet or hot Italian sausage can be used, too. If you don’t have fresh tomatoes, it’s perfectly OK to used canned or even stir in a little marinara or jarred tomato sauce. You’ll know the dish is done when you can easily pierce the zucchini with a fork or knife, and the cheese on top turns golden brown.

STUFFED ZUCCHINI BOATS

2 large zucchini cut in half, lengthwise

15 ml (1 tbsp) olive oil, divided

Kosher salt and freshly ground black pepper, divided

450 g (1 lb) mild or spicy Italian sausage

1 clove garlic, minced

1/2 sweet onion, finely minced

2 large tomatoes, chopped (about 500 ml / 2 cups)

5 ml (1 tsp) fresh or dried oregano

5 ml (1 tsp) fresh or dried thyme

Large pinch red pepper flakes, or more to taste

125 ml (1/2 cup) grated Parmesan

125 ml (1/2 cup) shredded mozzarella

60 ml (1/4 cup) toasted breadcrumbs

Chopped parsley, for garnish

Preheat oven to 400 F

Using a spoon, scoop out the interior flesh from the zucchini halves, and set aside. Place the hollowed-out zucchini in baking pan, and drizzle with 7.5 ml (1/2 tbsp) of olive oil. Season with salt and pepper.

Add remaining olive oil to a medium-sized frying pan. When oil is hot, add sausage and cook until it starts to lose its pink colour. Add garlic and cook for 1 minute. Add onion, reserved zucchini flesh and tomatoes. Season with salt and pepper, then add oregano, thyme and red pepper. Cook until veggies are tender and fragrant, 4 to 5 minutes.

Spoon 1/4 sausage mixture into each zucchini boat. Evenly divide Parmesan and mozzarella cheeses on top, and along with toasted breadcrumbs and parsley.

Bake until zucchini is easily pierced with a fork or knife, about 20 to 25 minutes. Serve immediately.

Serves 4.

— Pittsburgh Post-Gazette