Six-Way Stuffed Zucchini Boats

Six-Way Stuffed Zucchini Boat Recipe

Parboil four medium (9-inch) zucchini in a large pot of water for approximately 10 minutes or until they can easily be pierced with a fork. Drain water and set aside to cool.

Heat a tablespoon of olive oil in a large pan and sauté three cloves finely minced garlic, one chopped onion and one chopped green pepper until soft. Add one pound of ground beef, 1 teaspoon basil, 1 teaspoon thyme, ½ teaspoon oregano, ½ teaspoon salt and pepper to taste. Cook until brown and set aside.

I almost always use my food processor to make life easier.

Slice cooled zucchini lengthwise. Scoop out the seeds and the flesh, leaving a ¼ inch rim to create a sturdy ‘boat’ and place in a sprayed baking dish. Save the flesh.

Coarsely chop one 8-ounce jar of roasted red peppers and the reserved zucchini flesh. Drain if necessary. Mix with the browned meat, and add one lightly beaten egg. Adjust seasoning.

Mound the zucchini stuffing into the shells and top with 1 ½ cups of grated Farmers Cheese. Bake in a 375-degree oven for 25 minutes, until heated through and the cheese is brown and bubbly.

Enjoy this traditional way or try a variation on the next page … !