I’d be lying if I told you it’s always fun to cook with farm-fresh produce. Spending entire summers in the countryside with my grandparents I was sure to be exclusively fed zucchini, corn and blueberries for weeks on end.
I didn’t mind the blueberries so much. But the zucchini? Unless it was pickled I got bored after approximately two and a half days.
And yes, I was the kid who ate pickled zucchini straight out of the jar. Don’t judge. Please.
I’ll be the first to admit that even now as an adult, I still get bored with eating the same foods over and over again. Sure, you can freeze your zucchini. But do you really want to eat zucchini all winter long?
The good news is that today I’m telling you about a genius way to use up more than one cup shredded zucchini at a time. In fact, you’ll be force-feeding lovingly serving an entire zucchini to every single family member.
I’ll let you do the math for a minute there. It’s kind of wonderful.
But not only is it wonderful, it’s also tasty. So tasty that nobody will ever have a chance to complain about all that zucchini they have to eat. If you’re lucky.
These Italian sausage stuffed zucchini boats are not hard to make, but the recipe is still a little more involved. Something you want to make on the weekend, when you can delegate the kids to your husband and don’t need to worry about the toddler sticking her hand into the piping hot sauce. Seriously, that kid smells sausage from ten miles away.
The zucchinis need to be halved, scooped and blanched. That fancy word means nothing more than quickly boiling them. But we can all use a little more glitz and glam in this messy chaos called life, right?
The sauce is very simple to put together, and it’s even tastier because it’s made with fresh tomatoes. If we’re going to take advantage of all the summer produce available - let’s make it count.
And side note: Don’t leave the sauce unattended. No, it will not boil over and stain your entire kitchen. But it might mysteriously disappear, depending on how many spoonfuls of "oh, I just quickly want to taste this" your beloved family members manage to sneak in.
So guard it like a hen her eggs, because you want those zucchini boats as stuffed as possible. A sprinkle of mozzarella and parmesan cheese on top, a short bake in the oven and you have a fantastic Sunday family dinner. We like to serve these sausage stuffed zucchini boats with a simple side of rice or a slice of rustic bread.
And you can feel good about it too: Not only did you use up four entire zucchinis (or more, depending on how many mouths you have to feed, the recipe easily doubles) and a bunch of tomatoes, but it also tastes a little bit like lasagna. It’s full of healthy vegetables. It will convince your husband and kids to do the dishes.
OK, I can’t guarantee that last one. But it’s always worth a try, right?
Prepare the Zucchini:
Make the Filling:
Finish the Dish: