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.

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. 😀

  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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