While browsing through Pinterest, I found a picture captioned "Stuffed Zucchini Boats". The recipe was easy and the boats looked great, so I knew I'd try it one day. That day came this week and mine turned out great!
I've never cooked zucchini before and I wasn't sure how tender it is. So I only looked at the recipe to make sure that it didn't mention boiling the zucchini first.
I'm not going to be providing exact measurements because I'm not sure about the quantities that I used. I didn't follow a recipe and I highly suggest that you let your taste buds guide you too.
Cut the zucchini in half lengthwise and scoop out the zucchini flesh.
In the recipe that I saw on Pinterest, this was done using a melon scooper/baller. I don't have one of those so I used a good old teaspoon and it worked just fine too.
Here are the ingredients that I chopped and mixed together to use for the filling:
- Zucchini flesh (that you scooped out)
- Red pepper
- Yellow pepper
- Scallions (also known as green onions, spring onions, etc.)
- Feta cheese
- Ground beef (cooked with a bit of oil and salt)
- Green chillies
- Lemon juice
- Cumin powder
- Freshly ground black pepper
- Olive Oil
Remember: These are just ingredients that I had and wanted to use. I originally planned on adding tomatoes, quinoa, boneless chicken (instead of ground beef), & cilantro too, but I had enough filling & then some more, so I didn't.
Lightly coat the bottom of a baking dish with olive oil. Place your filled zucchini boats in the dish and bake for 25 minutes.
& your Stuffed Zucchini Boats are ready to be served!
I had some filling leftover, so I served it in a bowl on the side.
I actually liked the room temperature filling mixture more than the baked one. If you'd like, you can bake the empty zucchini boats (with the flesh already scooped out) till they're tender. Once you've pulled them out of the oven, you can fill them up with the room temperature mixture.
The possibilities are endless.