So I’ve had this zucchini sitting in my fridge and I’ve been trying to find a unique way of making it.  I’ve roasted it, I’ve sauteed it, I’ve even sliced it thin and served it as a salad, but what would be a fun way to get the kids to eat it?  Hmmm, a boat!  Let’s stuff it and call it a boat.  Did they go for it?  Aye aye captain.

2 large zucchini squash

Olive oil

S&P

1 T butter

1/2 t red pepper flakes

8 oz mushroom chopped fine

1/2 onion chopped fine

2 cloves garlic chopped fine

1 t dried oregano

2 T chopped parsley

1/2 cup bread crumbs

1/4 cup parmesan cheese

1/4 shredded mozzarella cheese

juice of 1/2 lemon

Preheat your oven to 400 degrees.  Cut your zucchini in half lengthwise and scoop out the centers to create a canoe like boat.  Sprinkle boats with olive oil and place on a baking sheet. Pop into the oven for 15 minutes.

Meanwhile heat a skillet over medium high heat.  Sautee your onions, mushrooms, and the zucchini that you reserved until soft.  Season with S&P and a dash of red pepper flakes.  Add in your garlic and cook for an additional minute.  Toss in bread crumbs, oregano, parsley, and your cheeses.  Stir together and allow to cook for an additional few minutes.  Remove from heat and squeeze in your lemon juice.

Remove your boats from the oven and transfer stuffing into the canals.  Put them back into the oven and bake at 400 for 10 minutes.  Serve and enjoy.  You can even make little sails for the boats out of toothpicks and flags!  You can even make this into a meal by making your stuffing more hearty.  Try it with ground beef and rice or even turkey or sausage.  Mmmmm.