This morning I went out to the garden of, of course, there was more zucchini that should have been picked yesterday. I don’t have time today to make more pickles. I don’t need any more zucchini in the freezer for zucchini bread. There was a pound of ground meat in the fridge so I decided to make zucchini boats.
From the Garden
Only one of the zucchini was used but the rest of the veggies were used for lunch!
Fried eggplant, the beets were roasted and went into a salad, along with the carrot. Everything else went into the zucchini boats.
Lunch
The center is cut out of the zucchini. If the seeds are big, and they were because the zucchini was a bit overgrown, I remove most of those and toss the seedy area and save the rest of the pulp.
Zucchini
Chopped onions, garlic, jalapeno pepper and bell pepper was sauteed in a bit of oil. Seasonings were sprinkled onto the zucchini, then the chopped zucchini was added and cooked down a bit. The ground meat and seasonings were added and browned. A little grated cheese was added.
Then the mixture was stuffed into the hollowed out zucchini.
Zucchini Boats
Those were baked at 375° for about 40 minutes. A little extra cheese was sprinkled on top and left in the oven til the cheese melted.
Simple, yummy and since I made four . . we have leftovers for another meal.
Dar in Mo says
You are amazing. That looks delicious.
Jane says
I love zucchini boats. Will have to try your version out.
I esp love zucchini boats for breakfast too! Our preferred version is steamed z boats with layered recooked bacon bites, crumbled or small sections topped with sauté spinach topped with cheese.
Doesn’t take long and those flavors marry together perfectly.
The other bacon cooked up is great for belt wedge salad and burger toppings.