Zucchini Boats Carry Anything to Flavor Island

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You can’t ski behind zucchini boats, but you can stuff them with delicious fillings, and that’s pretty close. Zucchini has a distinct flavor that’s unusually generous. You can pair zukes with just about any cuisine and they fit right in. They’re just like Canadians.

This is Good Because During the Summer, You’re Buried in Zucchini

If you’re a gardener, you planted a zucchini bush oblivious to its monstrous appetite for garden space or its insane productivity. You’ve got zucchini piling up in the kitchen, in the dining room, and in the compost heap because you couldn’t eat it fast enough. You’ve seriously thought about opening your own roadside produce stand, but you can’t find your pick-up truck because it’s buried in a mountain of zucchini. But there’s good news.

Zucchini Boats Will Pummel Down that Pile of Produce, Pronto

You don’t even need a recipe for this idea. It’s really about the method, more than materials.

1. Slice a medium-sized courgette in half length-wise. Leave the stem and the button on, if you want.
2. Scoop out the insides leaving a half-inch wall.
3. Salt the inside and let the zucchini halves sit for 15 minutes in a colander set into a large bowl.
4. Remove the zucchini halves, blot dry, and arrange the empty boats on a baking pan. Scoop your preferred filling into the halves until it is slightly mounded
5. Bake, then serve.

But Wait, What do I Put in These Zuke Canoes?

Anything you want. Well, within reason. I don’t think gummy cokes are gonna work. But taco meat, Lasagna filling, turkey sausage, chicken parm—the world is your zoyster. Pretty much any filling combination of meat or protein, veggies, and cheese will work in a zucchini boat. Don’t think of them as part of the meal, even though they are. Zucchini is delicious and nutritious, so yeah, it’s a side dish. But they’re also the dish dish.

Think of Baked Stuffed Zucchini Boats as a Bowl You Can Eat

We’re Willy Wonkering this meal, people. So, grab zukes and some ingredients and let’s sail our dinner to the table. (Note: I sincerely apologize for the sheer ridiculousness and groanability of that last joke. I promise not to do it again, but zucchini see why I did it the first time.)

Wait a Minute, What About the Stuff We Scooped Out of Our Courgette Kayaks?

Use it. Stuff it into a Ziploc bag and freeze it for later. Slice it out by scoring the meat of a zucchini half and spooning it out as cubes for Italian dishes or a vegetarian version. Go rogue and chop it up and use it in your boat filling. These recipes pair well with a side salad of arugula and power greens dressed with oil and vinegar.

Zucchini Taco Boats

• 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
• 1 lb ground beef (or other ground protein), browned with taco seasoning, and a quarter cup each of chopped onions and peppers.
• 1 cup crumbled queso cojita (your mileage may vary)
• Mix the mix, stuff it into the boats, cover with cheese, bake for 25 minutes in a 350-degree oven, and serve hot.

Stuffed Italian Zucchini Gondolas

• 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
• Two mild Italian sausages, skin removed, meat browned and crumbled
• 1/4 cup fresh basil, sliced into thin ribbons
• 1/2 cup sweet red pepper, diced
• 1/2 a medium onion, diced
• 2 medium Roma tomatoes, diced
• 1 large garlic clove, minced
• 1/2 cup ricotta cheese (for the stuffing)
• 1/2 cup shredded mozzarella for topping (Or vegan cheese)
• Mix the mix, stuff it into the boats, cover with cheese, bake for 25 minutes, and serve hot

Stuffed Greek Zucchini Triremes

• 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
• 2 to 3 links of Loukaniko sausage, skin removed, meat crumbled and browned
• 1/2 cup white onions, diced
• 1 cup diced tomato
• 1 large clove of garlic, minced
• 3 tablespoons of minced kalamata olives (remove the pits)
• 1 cup crumbled feta cheese
• Mix the mix, stuff it into the boats, cover with cheese, bake for 25 minutes, and serve hot.

Pizza-Stuffed Zucchini Boats

• 1 medium pizza (kidding)
• 4 medium zucchini, sliced along the meridian and hollowed (save the zucchini flesh for another use)
• 1 cup pizza sauce
• 1 cup sliced pepperoni or Italian sausage
• 2 cups shredded mozzarella
• ½ cup freshly shredded Parmesan
• Italian seasoning to taste
• Optional: Add your favorite toppings — sliced mushrooms, black olives, spinach, anchovies, brussels sprouts, mango, Cheetos, or soup.

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Please note: Nutrition facts and calories per serving are approximate.

© Photos/Health Food Radar

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