…And the 2nd zucchini recipe for the week:
I threw these little boats together for a quick side during lunch one day. We had extra zucchini that I wasn’t sure what to do with, so when I came across this recipe I was excited to try it. The zucchini are stuffed with spinach, bread crumbs, tomato and cheese, a combination you can’t go wrong with. We were both delighted by the taste and the cute presentation.
I also thought this was a winning recipe because it was pretty quick to throw together. If I’m going to make a side, I like it to be easy so I don’t have to spend a lot of time on it in addition to the main dish.
You do need to steam the zucchini for a couple of minutes, so it dirties another pan (See: dishes = bad.) but the steaming is pretty quick and painless. Then you just throw all the other ingredients in a bowl together, stuff the zucchini, and put it in to bake (set the timer!) while you work on other things.
Stuffed Zucchini Boats
Adapted from: Billie Moss
Yield: 4-8 servings
2 large zucchini or 4 medium
1 cup fresh spinach, chopped
3/4 cup Panko bread crumbs
1/2 cup tomato sauce
1/3 cup red onion, diced
1 garlic clove, minced
salt and pepper to taste
1/2 cup tomatoes, diced
1/2 cup cheddar cheese, shredded
- Cut off ends of zucchini and place in a steamer pot or basket. Steam zucchini for 5 minutes. (Bring water to a boil, place zucchini in, cover and cook for 5 minutes.) Cool slightly. Cut zucchini in half lengthwise and scoop out the seeds and some of the pulp, leaving 1/4-1/2 inch shell. Reserve pulp. (If the zucchini are large, cut in half width-wise as well.)
- In a bowl, combine egg, spinach, bread crumbs, tomato sauce, onion, garlic, salt and pepper and zucchini pulp. Spoon mixture evenly into zucchini shells.
- Place zucchini shells on a baking sheet and bake at 350° for 20 minutes. Top with diced tomatoes and shredded cheese. Bake for 5 minutes longer, or until cheese is melted.