Tag Archives: zucchini

Zucchini Boats

baked zucchini boats photo D StewartGot huge zucchinis? Stuff them. Here is how my husband makes them using left-over spaghetti sauce. The ingredient quantities below are for one zucchini, which makes two zucchini boats. Adjust amounts according to the size and number of zucchini. The one he used was about 10 in./25 cm.

Make zucchini boats

zucchini-scooped-out-photo-D-StewartSlice the zucchini in half lengthwise. Scoop out the soft part in the middle. He discards the seeds and keeps the pulp. Chop that up and put it in a frying pan with chopped onion. Cook the mixture until it’s soft. Zucchini has a lot of water in it, so leave the pan uncovered so as much water as possible evaporates.

Make the stuffing

adding-spaghetti-sauce-photo-D-StewartAdd green pepper, mushrooms, hot sausage or whatever you like. Add half a cup of breadcrumbs. When everything is cooked through and the mixture is fairly thick, add about three-quarters of a cup of your leftover sauce. Heat it through.

Put the zucchini boats in a baking dish and spoon the stuffing mixture filling-zucchini-boats-photo-D-Stewartin them. Grate cheese – parmesan, cheddar or mozzarella – over the tops. Pour a bit of water in the bottom of the dish so they don’t stick to the bottom. Put in a 350° oven and bake, uncovered, for about 45 minutes until the zucchini shell is nice and soft. If your zucchini has grown to monster size, the outer skin might stay too tough to eat but you can still scoop out the insides.

 

Zucchini Biscuit Quiche

biscuit quiche with saladThis is a really easy, fast and light meal.  Once, when a friend was visiting, we were talking and I had the veggies sliced, everything mixed and the dish in the oven before she even realized I’d started preparing dinner.  You can make it with broccoli, mushrooms, tomatoes – anything you might have and think would go in a quiche.  I’ve used many different kinds of cheese in it as well – again whatever I have on hand.  (The one in the pictures is mushroom and broccoli with cheddar and parmesan.)  Just use the same quantities of veggies and cheese.  And don’t be frightened by the amount of oil – you need it to keep it moist and fluffy.  Serve it with a salad and it’s a perfect summer meal.

3 cup zucchini, thinly sliced

1 small onion, chopped

1 cup biscuit mix (Bisquick or any baking powder tea biscuit mix)

4 large eggs

mushroom & broccoli quiche, in casserole dish1/2 cup vegetable oil

1/2 cup each grated Parmesan cheese and grated Gruyere cheese (or others)

1/2 tsp dried marjoram

2 sprigs fresh parsley, chopped

1/4 tsp each salt and pepper

Mix all ingredients together in a large bowl.  Pour into a greased 12” x 8” casserole dish.  [I use an 8” x 8”] Bake at 350˚ for 30 mins or until golden.  Serves 8 [4 if main course].

Source:  M. A. Downie & B. Robertson, Canadian Treasury of Cooking and Gardening Toronto:  Key Porter Books 1987