If you planted summer squash in your garden this year, right about now you’re probably trying to figure out what to do with all the extra you have.
I can remember my parents bringing zucchini with them to work to give out to their colleagues–I think as quickly as they’d unload a bunch a new batch would be ready for picking.
One of the great things about summer squash is that it’s so versatile.
It’s delicious grilled, in a casserole and who isn’t familiar with zucchini bread?
While I use it for all these recipes (and more!), one of my favorite recipes is Squash Boats.
You may be more familiar with them as "stuffed zucchini" and there are a bunch of different versions out there.
Some use bread crumbs and others have a meat like Italian sausage mixed in the filling.
I like the name Squash Boats because they sound fun and as any mom can tell you, it’s always better to add some fun when getting kids to eat their veggies.
My recipe is pretty basic and I typically use it as a side dish, but feel free to add other veggies as you desire.
You can even add meat to the filling and make this your entree if you choose.
I will tell you that this is one of my teens’ favorite side dishes–I hope you and your family enjoy it as well!
2 large zucchini
1 medium onion, chopped
2 cloves garlic, minced
1 cup fresh mushrooms, sliced
2 tablespoons olive oil
1/2 cup shredded low fat mozzarella cheese
salt and pepper to taste
- Preheat your oven to 350 degrees.
- Cut zucchini in half and then slice each half lengthwise.
Carefully cut out the inside of the zucchini leaving the shell (it will look like a boat).
Place the shells in a casserole dish that has been sprayed with non-stick cooking spray and cover with foil.
Place in the oven for 20 – 30 minutes.
- Chop the insides of the zucchini into bite sized pieces.
- Put 2 tablespoons olive oil into a pan along with the zucchini, onion, garlic and mushrooms.
Add salt and/or pepper to taste and saute until onion is translucent and zucchini is soft.
Set cooked filling aside.
- Check shells to see if they are done–they should be cooked, but still firm and retain their shape.
Spoon the filling evenly into each shell, sprinkle with mozzarella and place back in oven uncovered for 5 – 10 minutes more.
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