Zucchini Boats

My goodness do I love summer produce.  Cherries, peaches, tomatoes, zucchini.  I just want it all all the time.  Most produce is available year round any more, but I think we can all agree it tastes better when it’s in season, right?

Because of the climate in the Phoenix area, we tend to get certain items earlier in the year than other parts of the country.  It’s a good deal when the produce first shows up, but it’s a real bummer when late August rolls round and my friends are all talking about the gorgeous tomatoes in their gardens while we’re past the point of even being able to let them ripen on the vine before turning to mush.  Oh well.  It is what it is, I suppose.  

At least we’ve got incredible zucchini.  And this incredible recipe.  You’ll want to make it, trust me.  It was easy and tasty and pretty much perfect.  With a green salad and some crusty bread, it was all we needed for a delicious mid-summer (Who am I kidding?  We’ve still got 2.5 more months of summer here.) dinner. 

Zucchini Boats

from Annie’s Eats

Ingredients:

1 (12-in.) or 2 (6-in.) zucchini 

2 TBSP olive oil, divided

1/2 c. onion, chopped
3 cloves garlic, minced

1/2 c. mushrooms, chopped
1 lb. turkey sausage (we like spicy, but sweet will also work)

2 TBSP dry white wine
2-3 tomatoes, seeded and diced
3 TBSP chopped fresh basil
1 tsp. minced fresh rosemary

3/4 c. grated Parmesan cheese
1 egg, lightly beaten

1/2 tsp. salt

1/2 tsp. black pepper

Directions:

1.  Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about 1/4-in. thick.  Reserve about half of the insides.

2.  In a medium skillet over medium-high heat, heat 1 TBSP oil.  Sauté the onion and garlic until tender and fragrant, 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat.

3.  Heat the remaining oil in a large skillet over medium-high heat.  Crumble in the sausage and cook until lightly browned on all sides, stirring occasionally.  Stir in the onion and mushroom mixture.  Add the wine to the pan along with tomatoes, basil and rosemary.  Cook 1 more minute.  Drain off any excess fat, remove from heat, and set aside to cool.

4.  Preheat the oven to 375 degrees F.  Once the sausage mixture has cooled a bit, mix in cheese, egg, salt and pepper.  Fill the zucchini shells with the mixture.  

5.  Put 1/4 inch water in the bottom of a baking dish.  Place the filled zucchini shells in the pan and bake for 40 minutes, until golden brown.  Remove zucchini from the pan and serve immediately.  Serves 3-4.