The zucchini in this recipe resemble mini dugout canoes. The zesty bread crumb cargo is flavored with chopped veggies and bits of pepperoni or crisp bacon.
What you'll need
- 4 zucchini
- 2 tablespoons olive or vegetable oil
- 1 medium-size onion, chopped
- 3/4 cup chopped mushrooms
- 1 clove garlic, minced
- 2 cups diced fresh tomatoes
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- 1/3 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 to 3 tablespoons finely chopped pepperoni (pork or turkey) or crisp-cooked bacon (optional)
How to make it
- Fill a large soup pot halfway with water and add 2 teaspoons of salt. Bring the water to a boil and cook the zucchini whole for 1 1/2 minutes, just enough to tenderize the shell. Use metal tongs to transfer them to a colander until they are cool enough to handle.
- Halve the zucchini lengthwise. Then scoop out the flesh with a spoon, being sure to leave an outer wall about 1/3 inch thick. Finely chop the flesh and set it aside.
- Measure the oil into a large sauté pan. Add the onion and zucchini flesh and sauté the vegetables over moderate heat, stirring often, for 5 minutes. Add the mushrooms and garlic. Sauté for 2 more minutes.
- Add the tomatoes and turn up the heat slightly. When the mixture reaches a low boil, cook for 2 to 3 minutes, until the tomatoes are soft. Remove the pan from the heat, then stir in the parsley, salt (at least 1/4 teaspoon), and a little pepper. Let the vegetables cool for several minutes, then add the bread crumbs, cheese, and, if desired, pepperoni or bacon.
- Heat the oven to 400° and grease a medium-size shallow baking dish with 1 tablespoon of vegetable oil. Spoon the filling into the zucchini halves and arrange them in the baking dish.
- Bake the Zucchini Boats on the center oven rack for 20 to 25 minutes, until heated through. Serve right away. Makes 4 to 6 servings.
