Ingredients
|
4 medium zucchini OR
2 overgrown ones OR 9 small zukes Olive oil |
3-4 cloves garlic, finely chopped
1 small onion, finely chopped 1 cup gluten-free or your favorite bread crumbs About 1 cup of shredded mozzarella cheese Parmesan cheese, a few handfuls Hawaiian salt and pepper, to tast |
What To Do
For prep, cut zucchini into approximately 2-3" sections, and core them out to make little boats. (See left). I use a melon baller. Finely chop the zucchini guts and put them in a bowl.
Set the the zucchini boats into their broiling pan port and then conscript one of your kids to brush them with olive oil.
Drizzle olive oil in a pan. Add the chopped garlic and a bit of salt. Cook the garlic for a few minutes. Do Not Let the Garlic to Burn.
Add chopped onion and then chopped zucchini. Cook everything until tender and the liquid is just beginning to evaporate. Add bread crumbs of your choice and cook until the bread crumbs begin to brown and crisp. This is pretty fast with panko and a little slower with bigger bread crumbs.
Turn off heat and stir in the mozzarella cheese and then Parmesan. It will get melty and a little stringy/sticky. Stuff zucchini/onion/bread/cheese back into the zucchini boats. Sprinkle with pepper to taste.
Grill Directions (Jane's way)
Grill covered until zucchini boat is tender and parmesan is melty. This gives the dish an added smoky character to it.
Oven Directions
Bake at 350°F for about 30 minutes or until the tops start to get golden brown.
Set the the zucchini boats into their broiling pan port and then conscript one of your kids to brush them with olive oil.
Drizzle olive oil in a pan. Add the chopped garlic and a bit of salt. Cook the garlic for a few minutes. Do Not Let the Garlic to Burn.
Add chopped onion and then chopped zucchini. Cook everything until tender and the liquid is just beginning to evaporate. Add bread crumbs of your choice and cook until the bread crumbs begin to brown and crisp. This is pretty fast with panko and a little slower with bigger bread crumbs.
Turn off heat and stir in the mozzarella cheese and then Parmesan. It will get melty and a little stringy/sticky. Stuff zucchini/onion/bread/cheese back into the zucchini boats. Sprinkle with pepper to taste.
Grill Directions (Jane's way)
Grill covered until zucchini boat is tender and parmesan is melty. This gives the dish an added smoky character to it.
Oven Directions
Bake at 350°F for about 30 minutes or until the tops start to get golden brown.
Notes
- When one attends college 5,000 miles away from home, one does not return for a long weekend. Or Easter. Or Thanksgiving. This fine family took in a Hawaii girl with no proper winter clothes, made sure I didn’t freeze, and then did the same many years later with my birdie when she went away to school. And they threw her a party when she graduated!
- Jane uses gluten-free bread crumbs. I have also tried this using panko, but prefer the more substantial bite and the bit of flavor that I got from using bread crumbs from a sourdough loaf or a savory bread (such as Asiago cheese or garlic and sun-dried tomato).
