Zucchini Boats & Homegrown Tomatoes

If your garden is growing more zucchini than you know what to do with, and you just don’t feel like freezing it all, and you’re definitely not generous enough to give your abundance to your neighbors,  then this recipe is for you.

I used my biggest three, they were at least 12 inches long.   Actually, they were huge.  Mucho Grande.  Not so good in most zucchini specific applications, but perfect for this recipe.

———–

And a short disclaimer-  I’m not creative enough to have made this whole recipe up, wish though I may.  It comes from a lovely collection of recipes called The New Moosewood Cookbook.  But here’s my version of Moosewood’s creation, cause I loved it too much not to share with you:

———–

First and foremost, make some rice-  about one cup dried with almost 2 cups of water makes the poyfect amount.

Make it then set it aside for the time being.

While the rice is cooking, go ahead and slice your giant zucchinis in half, lengthwise. Then scoop out the entrails with a spoon and chop them up nicely when you get a chance.  This will leave you with some inspiringly huge zucchini shells to fill with all sorts of vegetarian goodness, limited only by the bounds of your imagination.

I didn’t have an imagination this evening, so I followed the recipe.

Start your oven to 350 degrees, and slide in a plate with 1.5 cups of chopped pecans/walnuts/almonds/whatever you have on hand, yea, even as it preheats.  Leave your pecans in for about 10 minutes then pull them out and set them aside.  This makes them irresistibley crispy and rich.

While your pecans are toasting, chop one medium sized onion into small pieces and saute it in butter and several dashes of salt until they’re soft.  Add the nicely chopped zucchini entrails, crank up the heat, and simmer your mixture down until much of the water has evaporated. This should take ~10 minutes.

Add the juice of one lemon,…..

……and some herbs that make you smile (in my kitchen tonight it was parsley and spicy basil).

Throw everything together (except the boats!  Obviously.),  toss it with some black pepper and red cayenne pepper to taste, stir it up well, then start scooping.

Heap these mamas high until your bowl full of tossed vegetarian goodness is empty.   I chose to empty it by eating the last few spoonfuls- something about toasted pecans just does that to me-, however you may do as you feel led.

Arrange them to the best of your skill, and now for the good part….

Load ’em up with cheese!!

350 degrees for 30-40 minutes and they’ll be ready for you.  Cover them mid-bake if the cheese starts to get more dunner than you like.

What’s the deal with my obnoxious kindergarten vocabulary today??

Oh yes,  I’ve been around a kindergartener AND a preschooler, all day today.

And loved it.

And lived to tell about it.

Anyway.

It was a good day, only made even better by….

These Beautiful Creatures.

A German Johnson (heirloom!), a Green Dud that Couldn’t Handle Life So it Fell And Now it’s In My Window, an Early Girl, and a good old fashioned Better Boy.

Zucchini Boats & Homegrown Tomatoes.  It doesn’t get much better than that! Enjoy :)

And tell me if you came up with some creative fillings!  I’d love to steal them!

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3 thoughts on “Zucchini Boats & Homegrown Tomatoes

  1. Upon further experience, I would bake them a teeny bit longer than 35 minutes and would cover them so they don’t dry out. Otherwise… I like ’em.

  2. This sounds soooooo good! I’ve got to try it soon.
    btw I always love reading your posts and seeing the pictures. : )

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