One of the best parts of Summer is the abundance of produce available. Of all the veggies available, zucchini is my most favorite during these warm months. You can prepare it a ton of different ways- grilled, sautéed, breaded and baked, folded into eggs for dinner and my personal favorite- turn them into Zucchini Boats. This recipe starts on the stovetop and is finished in the oven.
4 medium to large zucchini, washed and ends trimmed
2 cloves garlic, smashed and roughly chopped
½ chopped onion
salt and pepper to taste
1/3-1/2 cup dry breadcrumbs
1/3 c grated Locatelli cheese (or Parm if you like), divided
Set the oven to 350 degrees.
Heat a large frying pan to medium.
Split two of the zucchini in half lengthwise and scoop out the seeds. Set aside. Cut the remaining zucchini into quarters and chop approximately ¼” in diameter so you end up with little triangles. Add to the frying pan. (No, don’t add oil- that’s not a typo.) Add a few pinches of salt and let the zucchini start to sweat and lightly brown, stirring occasionally.
Add in the garlic and onion. Stir and continue to cook until the vegetables are wilted and have started to blend together.
Remove from heat. Let cool for 5 minutes, add pepper, all but 2 tablespoons of the cheese and the breadcrumb until it just starts to hold together. (The amount of breadcrumbs you add is going to depend on how wet your zucchini is)
Transfer the filling to the reserved boats packing lightly. Sprinkle with reserved cheese and bake for 35-40 minutes or until golden brown and hot throughout.
Note #1- You can also use the techniques above with yellow squash if you choose!
Note #2- You can eat them like I did with a smidge of Homemade Pesto, yum!