Are you being blessed with lots of zucchini in your garden now? Try something different than zucchini bread. My husband and I had these for dinner the other night. They are cheesy and flavorful. I do admit that my kids ate grilled chicken instead, but they missed out by not trying the zucchini boats.
I adapted the recipe from the New Recipes from Moosewood Restaraurant cookbook. Here’s what you’ll need:
3 medium zucchini (I used a large and medium)
onion, finely chopped
1 tsp. salt
8 oz. cream cheese, cut in cubes
small pack of pine nuts, about 1/3 – 1/2 cup
1/2 cup bread crumbs
1 1/2 cups mozzarella cheese
thyme and oregano, a few shakes of each
Cut the zucchini in half lengthwise and scoop out the middle with a spoon. Leave a shell that you can fill. Chop up the inner part of the zucchini.
Saute the onions in oil. Add the salt and chopped zuchini. Cook over medium heat until the zucchini softens. Add the other ingredients and stir to combine. Remove it from the heat and let the cheeses melt. Fill the zucchini shells and set them in a rimmed baking pan. Add enough water to the bottom of the pan so there is about 1/4″ of water to help steam the zucchini. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake another 5 or 10 minutes to brown them up.
These are excellent with Tomato and Artichoke Heart Salad. That recipe is coming up next! Don’t miss the recipe by subscribing. Get Eat at Home delivered to your email inbox.