July 27, 2012

Zucchini Pizza Boats

Are you running out of ideas of what to do with all that zucchini from your garden or your neighbor's garden?  Well, here's an idea you may like. . . I'm not going to lie to you, this one does take some time to prepare but it is full of good things and tastes really good!  And if you have picky eaters, try this anyways.  They may not eat the zucchini "shell" but I bet they won't even notice the zucchini in the filling.  If you like things a little spicier, add a little more red pepper flakes.

Zucchini Pizza Boats

1 large zucchini or 2 medium zucchinis*
1 small onion, chopped
1 Tablespoon olive oil
Zucchini Pizza Boats
4 oz. mushrooms, chopped
1 -2 garlic cloves, minced
14.5 oz. diced tomatoes, drained
1/2 cup green pepper, chopped
1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon red pepper flakes
3 Tablespoons pepperoni, finely chopped
2 Tablespoons bread crumbs
3 Tablespoons mozarella cheese
3 Tablespoons Parmesan cheese, divided

In a large soup pot, fill with water halfway and add 1 teaspoon of salt.  Bring water to boil and add zucchini (whole) and cook for 1 - 2 minutes, just long enough to tenderize the shell.  Use metal tongs to transfer to a colander until cool enough to touch.

Halve the zucchini lengthwise.  Scoop out the seeds with a spoon.  Then scoop out the rest of the flesh, but make sure to leave an outer wall (to hold stuffing) about 1/2 inch thick.  Finely chop the flesh.

Add oil to a saute pan.  Cook flesh of the zucchini along with onions over medium heat for 5 minutes, stirring often.  Add mushrooms and garlic and cook for 2 more minutes.  Add tomatoes and turn up the heat slightly.  When the mixture begins a low boil, cook for 2 to 3 minutes, until the tomatoes are soft.  Remove the pan from the heat and stir in the spices.  Let vegetables cool for several minutes, then add the pepperoni, bread crumbs, mozarella cheese and 1 1/2 Tablespoons of the Parmesan cheese.

Preheat oven to 400 degrees F. Grease a 9" x 13" shallow pan with vegetable oil.  Spoon the filling into the zucchini halves and arrange them in the baking dish.  Bake them for 20 to 25 minutes, until heated through and shell is tender (can check it by inserting fork into shell).   Sprinkle with rest of Parmesan cheese.

Servings:  4

*Mine was pretty large.  I had to cut it in half to fit my potWe should have picked it sooner from our garden but somehow we missed it!

No comments:

Post a Comment