This is the time of year, right in the peak of summer where zucchini is just popping up everywhere. It's in the farmers markets, super markets, back yard growing as intrusively as weeds and of course my CSA. You see the only problem with zucchini is that when it comes.... it really comes. This past week I received 6 zucchinis in the share, and last week received another 6, so what do we do with all this zucchini?? Don't get me wrong, I love this low calorie vegetable but how much can you eat in a week??
Well that's where this stuffed zucchini boats come in. This recipe is delicious and easy to prepare that you will not be able to stop eating them and I highly suggest you invite some friends to enjoy it with you. They will wish that you had even more zucchini. It almosts tastes like a Zucchini lasagna with the cheesy crust and moist stuffing except with half the preparation time.
Imagine that, a green homely tasteless vegetable has been turned into a cheesy tasty melt in your mouth boat. Zucchini lends itself beautifully to stuffing. But, more importantly, it allows one to replace a starchy vegetable, like potatoes which is very high in carbohydrates with a low-carb vegetable. Guilt free, you can eat as many of these boats as you desire.
This recipe comes from Sara Finkel, Jewish cookbook author from her latest culinary collection Simply Delicious.
4 medium zucchini
1 1/2 teaspoons salt
1 large onion, diced
4–5 tablespoons oil
1 cup Gluten Free Buckwheat flakes, crushed
1 1/4 cups shredded cheddar cheese
1 red or green pepper, diced
1/4 teaspoon pepper
- Cut zucchini in half, lengthwise, and scoop out insides with a spoon, leaving a ¼-inch shell. Sprinkle zucchini shells lightly with ¼ teaspoon salt.
- Dice scooped insides and set aside.
- In a skillet, saute onion in 2 tablespoons oil. Remove from heat and mix with diced zucchini, crushed buckwheat flakes, 2/3 of the shredded cheese, red or green pepper, remaining salt, and pepper.
- Fill zucchini shells with mixture. Drizzle about a teaspoon of oil on top of each one. Sprinkle with remaining shredded cheese and place in a baking dish. Cover and bake in a preheated 350°F oven for 40–45 minutes until tender. Remove cover for last 15 minutes of baking.