Ingredients Jump to Instructions ↓

  1. 4 zucchini

  2. 2 tablespoons olive or vegetable oil

  3. 1 medium-size onion, chopped

  4. 3/4 cup chopped mushrooms

  5. 1 clove garlic, minced

  6. 2 cups diced fresh tomatoes

  7. 2 tablespoons chopped fresh parsley Salt and pepper

  8. 1/3 cup dry bread crumbs

  9. 1/4 cup grated Parmesan cheese

  10. 2 to 3 tablespoons finely chopped pepperoni (pork or turkey) or crisp-cooked bacon

Instructions Jump to Ingredients ↑

  1. Fill a large soup pot halfway with water and add 2 teaspoons of salt. Bring the water to a boil and cook the zucchini whole for 1 1/2 minutes, just enough to tenderize the shell. Use metal tongs to transfer them to a colander until they are cool enough to handle. Halve the zucchini lengthwise. Then scoop out the flesh with a spoon, being sure to leave an outer wall about 1/3 inch thick. Finely chop the flesh and set it aside. Measure the oil into a large sauté pan. Add the onion and zucchini flesh and sauté the vegetables over moderate heat, stirring often, for 5 minutes. Add the mushrooms and garlic. Sauté for 2 more minutes. Add the tomatoes and turn up the heat slightly. When the mixture reaches a low boil, cook for 2 to 3 minutes, until the tomatoes are soft. Remove the pan from the heat, then stir in the parsley, salt (at least 1/4 teaspoon), and a little pepper. Let the vegetables cool for several minutes, then add the bread crumbs, cheese, and, if desired, pepperoni or bacon. Heat the oven to 400° and grease a medium-size shallow baking dish with 1 tablespoon of vegetable oil. Spoon the filling into the zucchini halves and arrange them in the baking dish. Bake the Zucchini Boats on the center oven rack for 20 to 25 minutes, until heated through. Serve right away. Makes 4 to 6 servings.


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