Summertime = Zucchini Time!
During this time of year, some people get more of the nutritious green squash than they can handle (especially if you’re a home gardener).
But I say, you can never have too much zucchini! It tastes delicious, and the possibilities for preparing it are endless!
One of my favorite ways to cook zucchini, is to stuff it with protein, herbs and spices, a few other yummy things, and call it a dinner.
So here’s my recipe for turning your boatloads (see what I did there? ;)) of summer produce into delicious dinner boats.
To make “boats” out of the zucchini, slice each one in half lengthwise. Then, take a knife and cut around the edges of each half, leaving ¼ inch or less of a rim. Use a spoon to scoop out the insides, leaving enough of an edge to hold the filling.
Also, you may want to shave a bit off the bottom of each half (not all the way through), so it doesn’t wobble around in the pan, spilling all that filling. 🙂
Note: If you don’t want to heat up your kitchen, you can prepare the zucchini and beef mixture, then layer the boats in the bottom of a 2-quart crockpot, and cook on low for 3-4 hours. Just add any leftover filling around the edges. I know from experience, that if you cook it much more than this, the zucchini will be waaay too mushy. It still tastes good, but the texture is not so great. 🙂