Friday, June 20, 2014

Italian Zucchini Boats

Italian Zucchini Boats are stuffed with onions and garlic and seasoned with fresh basil and parsley.  Feta and Parmesan cheese are added to the mix.  Sprinkled bread crumbs on top give it a nice crispy crust.
It's a little early in Maine for fresh zucchini but garden fresh zucchini is right around the corner.  I purchased my squash at the store and was fortunate to grab the last two on the shelf.  This is one of two ways I love zucchini the best.  The second would be chocolate zucchini bread but that recipe is for a later date.  This recipe calls for 4 medium sized zucchini but as earlier stated, two was all I could find.  I cut the recipe in half for our dinner which you can do easily, however I will tell you, these are great as leftovers also! 

Serves 4

4 medium zucchini about 7-8 inches long
3 tablespoons good quality olive oil, plus extra for drizzling
3/4 cup finely minced onion
3 cloves garlic minced
3 eggs beaten
1/2 cup crumbled feta cheese
3/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons fresh bread crumbs, finely ground 
salt and pepper to taste
extra bread crumbs and Parmesan cheese for sprinkling 

Preheat the oven to 375° F.

Cut off the stem and the blossom
ends of the zucchini and discard, then cut the zucchini lengthwise.  Scoop out the insides with a teaspoon, leaving a 1/2 inch boarder around the boat.  Place the boats in a shallow casserole dish. 
Chop the insides into little bits. 

Combine the chopped zucchini innards with the onion and the garlic and add a pinch of salt, add olive oil to a heavy bottomed frying pan on medium heat and saute until all liquid is absorbed and the onions are soft.  Remove from the heat.

In a small bowl, whisk the egg and add the feta, Parmesan and the herbs, mix well.  Add the bread crumbs and combine with the sauteed zucchini mixture.  

Season the zucchini boats with a few grindings of pepper and drizzle in a little olive oilFill the boats evenly with the zucchini mixture and use up all the filling.  Sprinkle each filled boat with a little grated Parmesan then sprinkle over the cheese a little fresh bread crumbs.  Drizzle a little olive oil over the bread crumbs and bake in the preheated oven for 35-40 minutes.  Serve hot or at room temperature.  Enjoy!

No comments:

Post a Comment