Stuffed Zucchini Boats

These zucchini are longer than my arm

These zucchini are almost big enough to be a canoe

Some of the folks at the farmers market are having a really good year for zucchini. Recently I picked up a few that were longer and thicker than my forearm.

Stuffed Zucchini

  • 1-2 very large zucchini
  • 1 cup minced onion
  • 1 small cucumber diced fine
  • 1 cup chopped mushrooms
  • 4 Roma tomatoes diced
  • 2 tbsp minced garlic
  • 1/2 cup orzo
  • 1/2 cup long grain rice
  • 2 cups chicken stock
  • 2 tbsp chopped fresh sage
  • 1/4 cup Romano
  • Salt/pepper
  • 1 tbsp butter
  • 1 tbsp olive oil

Slice zucchini in half long ways. Scoop out the pulp and flesh from to form deep trough, like a boat. Chop up removed flesh. In a three-quart pan heat butter and saute onion until golden. Add orzo and rice and stir to coat. Add stock, bring to a boil, cover, turn heat to low and cook until all liquid is absorbed, about 25 minutes. Meanwhile in a frying pan heat olive oil and saute mushrooms until browned. Add zucchini guts, garlic and sage and cook until lightly browned. Mix rice pilaf with zucchini mix in a large bowl. Add tomatoes, cucumber and cheese. Mix well and season with salt and pepper. Spoon filling into zucchini boats and place on a greased baking dish. Dust tops with a little Romano and breadcrumbs. Bake at 365 degrees until zucchini is cooked through and stuffing is lightly browned, about 30 minutes. Serve hot.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Garden, Italian, Recipes, Rice/Risotto, vegetarian and tagged , , , . Bookmark the permalink.

13 Responses to Stuffed Zucchini Boats

  1. A few days ago I was looking for a stuffed zucchini recipe! I’ll bookmark this one for next time – love that you’ve used orzo in combination with the rice! :)

  2. Cecile says:

    Yum !!!! ; o )

  3. With the glut of courgettes this year, this could be a good solution.

  4. There’s one in the garden right now that’s too big to go in the oven…maybe I can stuff one of his little brothers, though… ;)

  5. You’re hurting me…seeing as I can’t seem to produce more than one zuke at a time in my garden….this is lovely!!!

  6. This is a perfect recipe for my husband’s diet. Thank you for the inspiration. He’ll love it.

  7. Scrumptious. We used to get the giant zucchinis’ when we lived in Mauritius – can’t say I have seen them here at home. :-) Mandy

  8. I love how creative you guys are. Bookmarked to try soon!

  9. nrhatch says:

    I love making Zucchini Boats . . . we use butter, cheese, and croutons to stuff ours. Yours are probably healthier. :D

  10. ChgoJohn says:

    THis is one great tasting way to use up zucchini. One of the vendors at a farmers market here had the largest display of zucchini I’ve ever seen. Couldn’t help but wonder what the ones on the bottom looked like.

  11. Pingback: Sunday Suppers: A Vegetarian’s Delight | Rufus' Food and Spirits Guide

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