Zucchini Boat

My coworker’s neighbor grew this giant zucchinizilla in their garden and then gave it to my coworker who gave it to me. Then I got 2 more giant (but not as huge) zucchinis and I thought, “That’s a lot of shreds. A lot.” So we devised an alternate plan for the zucchini that ate Milwaukee.

To get an idea of how big this zucchini was, here it is sitting on my work chair. You could brain someone pretty good with that thing, probably a couple of times even. I asked my coworker what she did with her giant zucchini, for her neighbor had a whole brood of them he was giving away, and she said she made hers into a zucchini boat. This sounded intriguing so we set out to boat us up our own zucchini.

In fair warning, this recipe was more experimental and proportioned to a zucchini that could put the average person in the hospital if attacked by it. Smaller zucchini (or, god forbid, larger) might have to have some adjustments or maybe keep the proportions the same and make multiple zucchini boats.

1 zucchinizilla or 2 normal sized zucchini.
2 lbs ground turkey (beef, pork, whatever. We had turkey)
3 cups tomato sauce*
1/2 cup dried couscous
1 chopped Hungarian wax pepper
8 slices of cheddar cheese
1-2 cups shredded mozzarella

*We have our own tomato sauce recipe which is basically onions and garlic sauteed up tender, add a 28ish oz can of diced tomatoes, 2 bay leaves, salt, basil, oregano, a pinch of sugar and simmer for 20 minutes.

Cut the top quarter/third of the zucchini off. Scrape out seeds and some of the meat to make a channel for the filling.

Brown the turkey with the onions. Add the sauce. Simmer 15 to 20 minutes. Add the couscous. Mix.

Spoon the filling into the boat, filling half way. Plank the cheddar cheese on top of the filling. Cover with more filling until even or slightly over top of zucchini.

Put zucchini boat on a baking stone/cookie sheet/pan and broil in a 375 degree oven for 30 minutes. Alternately, you could steam the zucchini by placing it in a pan with about an inch of water at 350 and cook for about 45 minutes. We did not try this method (the standard squash cooking method) but I don’t see why it wouldn’t also work. We baked our boat on a baking stone which left the zucchini meat nice and firm, a texture I haven’t ever gotten from steaming squash.

Five minutes before the zucchini comes out, add the mozzarella and turn the oven to high broil. The boat is done when the mozzarella hat is browned.

Wow this made a lot of zucchini boat. Tasty, tasty zucchini boat. Mmmm. TheMan calls it zucchini lasagna but there are only two layers separated by cheese. Can you have a lasagna with that construction?

I liked the firm zucchini meat, that was an interesting texture. I’m not sure if I would go the steamed route now except to experiment. Although I think it might not be as tasty.

Really, you could add pretty much anything to the middle that you wanted. Vegetable marinara, chicken potato Alfredo, bread and cheese, goulash, whatever. Zucchini boat is pretty versatile.

We had leftover filling which we ate sans zucchini. It was still tasty.

2009: Too busy looking after zucchinizilla to update.

2008: Then I couldn’t find big shells so tubicotti it was.

2007: Still eating zucchini boat but not updating.

2006: JSFR: Pepero (almond and chocolate).

2005: Dude could have decided to go to Ontonagon and the song wouldn’t change one iota. Now, in contrast, I’m not sure the Eagle’s song would hold up as well if they went to Hotel Ontonagon. I’m just sayin.

2004: Last night I slept like ASS and the kitties were a large part of not getting my Zs. Heck, I don’t even think I got my Rs.

2003: It makes a lot of boat.

2 Responses to “Zucchini Boat”

  1. boo Says:

    Zuccudgel is my new favorite word!

  2. Amy Says:

    It is a Kevin-word; I cannot take credit for it (unlike squmpkin), but I can spread the zuccudgel meme.

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