As promised, here is the photo-heavy walk through of how to make your very own stuffed zucchini boat, or stuffed zucchini. I find the maritime reference appeals to the spam pirates that follow my every post.
Typically I prefer my food delivery vessel to be a tortilla or carb, but I received a 5-pound zucchini from a co-worker. I heard rumors that he gave a wandering boy some seeds for bean stalks. I’ve never been a huge fan of the green veggie that aspires to be a cucumber. The best uses I’ve found are ones that mask or overpower the non-flavor. This recipe combines spicy sausage and fresh vegetables to create a fresh dish high in nutrients (A, B-6, C, fiber) and relatively low in fat.
First, I cut the mammoth zucchini in half lengthwise and used an ice cream scoop to hull out the seeds. I transferred these to a bowl. I rubbed the half zuke with olive oil and sprinkled salt. Then I put it on the grill for about 10 mins. Continue reading Squashin’ It: Zucchini Boats