Zucchini boats!

So I mentioned I was concerned about not getting any zucchinis from the garden this year. Well. That worry was for nothing.

I have all the zucchinis! No zucchini for you!

I can saute and grill and roast these to death, but I was looking for something new (and, more importantly, easy), so I thought I’d make some zucchini boats.

Zucchini boats! The new stuffed pepper!

This is more of a method situation — you can basically throw anything in the zucchini boat and it’ll be tasty. I used what I used because it’s what I had on hand. I am looking forward to a summer of zucchini boats with all different fillings, although eating them on an actual boat would be far preferable.

Anyway, onward to the method!

First things first, I cut each zucchini longways down the middle, then I scooped out the insides with a spoon. I put them face-up on a roasting pan; sprinkled with salt, pepper, and olive oil; and roasted at 400 degrees for about 13 minutes.

While the zucchinis were a-roasting, I browned up some ground beef. I seasoned it with a little onion flake and garlic powder, because I’m lazy, but if you’re not, you can chop up the real things. I also seasoned with salt, pepper, and rosemary (I only used rosemary because I had some that needed to be used, but any herb would work here.)

When the beef was browned, I added a couple handfuls of fresh kale (it was on its way out and needed to be used), as well as a can of diced tomatoes, and the zucchini insides. Spinach or chard would work here. So would mushrooms or bell pepper. Basically whatever you want. Get nuts. (Nuts might not be so tasty, though.)

Once the zucchinis were par-roasted and the filling was cooked, I let everything cool. I also sent the filling through a strainer to get rid of some of the excess liquid.

After roasting…Still kept their form, but they’re just a little soft and browned.

While everything was cooling, I made a bread crumb/panko mixture. I used 1/2 cup of those pre-seasoned bread crumbs, as well as a 1/2 cup of panko, and then stirred in some olive oil until the mixture was coated, but not oily.

Like so.

When we were ready to eat, I mixed the bread crumbs in with the filling, then filled all the boats and topped with cheddar cheese. I roasted at 400 for another 15 minutes, then topped with sour cream and Tapatio. I only had a little bit of leftover filling that wouldn’t fit in the boats, but I think it’ll make a good dinner for LG tonight.

Zucchini boats! With bonus garden cucumber and I LOVE SUMMER.

So this is the method! I got a little side-tracked with mine last night, starting out sort of Italian-style and then ending more Mexican with the sour cream and hot sauce. I think chopped black olives would have made a good addition. You could also use quinoa, rice, or orzo in place of bread crumbs. Fresh tomatoes instead of diced. Leftover shredded chicken or pork. Italian sausage. Black beans. Avocado. You get the idea.

(Speaking of method cooking, I must give credit to my Internet friend Carrie for, unbeknownst to her, inspiring this dinner. Tonight I’m continuing with the method cooking and making her tostadas, although I’ve yet to decide what I’m going to top them with. The possibilities! They’re endless!)