Zuchinni Boats

When you go to Mimi’s house, not only do you get to swim, and throw the ball to Lexus (The Super Golden Doodle), and sit next to your best friend since forever; you also get trade secrets and recipes and all things magical that are in essence, Mimi. Oh, and she makes Zucchini Boats for supper and you are staying.

Do you have someone like that? Someone strong and kind, who speaks good things into your life? I am so blessed to have a collection of such of people. Because, truthfully, the last few years have had some real lows for us as a family. The people we surround ourselves with make all of the difference. Part of my whole mindset is to be thankful (thus the name of the blog). I know a good thing when I have it. So being at Mimi’s, and eating Zucchini Boats at Mimi’s table taste better.

However, here is the funny thing. When I asked her for the recipe and she sent me the link…hers looked different. When I asked her, I confirmed it WAS different, because just like me, Mimi does her own thing when it comes to recipes. Her words, “Sometimes, recipes are just suggestions.”

So, while this zucchini boat recipe is more the spirit of the law than the letter of the law, it was close enough to Mimi’s to make my kiddo happy, and that makes this momma happy.

Take three medium-sized zucchini and halve them. Scoop out the inner flesh and dice. Place the six halves in a baking dish and bake for 20 minutes at 350*.

Now for the filling. Truth be told, I was multitasking when I made this recipe (It’s how I roll). I was making meat sauce simultaneously, because, have I mentioned the abundance of tomatoes in my world lately? I make meat sauce with a combination of sweet and hot Italian sausage made down the road at my favorite Italian market. (Home to the best grinders as well.) Just saying. So, my measurements for meats may differ, and like I said, the spirit of the recipe…you may make your vegetarian and those would be Ah-MAY-zing.

Back to my multitasking sauce/zucchini boat skills…

While I sautéed onions, garlic, and sweet red pepper, it was for both recipes. I browned sausage and ground beef (lean) for the sauce, it was also going into the zucchini boats. The only difference was the fact that I chopped the zucchini “innards” and sautéed that with the filling mixture.

It’s a simple recipe, fill the zucchini boats with the mixture, bake in the oven for 30 minutes. I topped ours with two types of cheese (not all are shredded Romano fans…not sure where they came from). Serve with a fresh loaf of Italian bread and a salad.

Now, our Zucchini boats were slightly different from Mimi’s, different from the video link she sent me, different from the Pinterest posts I searched looking for hers, but the bottom line is, a family supper served at a thankful table with people you love is the best recipe, no matter what. I think she would approve.

And for that, my heart is grateful.

I hope you enjoy the recipe, and as always, thank you for coming to the table!

Printable Recipe

Zucchini Boats Printable Recipe

Zucchini Boats

Chrissy@mythankfultable.com

 

Ingredients:

Three medium-sized zucchini

2 Tbsp. olive oil

½ pound lean ground beef

1 sweet Italian sausage (5-6”) link

1 hot Italian sausage (6-6”) link

½ onion, diced

½ red pepper diced

1 garlic clove

½ tsp salt

½ tsp pepper

2 ½ Cups diced tomato (fresh or canned)

1 1/2 C Shredded Italian cheese blend

 

Directions:

Preheat oven to 350*

Halve zucchini and scoop out inside to create “boats,” chop inside into small dice and set aside.

Place zucchini boats in a baking dish and cook for twenty minutes until tender.

Sauté garlic, onion and red pepper in olive oil, until soft.

Remove casing from sausages and brown, add ground beef and brown.

Add diced tomatoes and chopped zucchini and cook down until all incorporated and cooked down.

Take filling and place in precooked zucchini boats, top with shredded Italian cheese.

Bake at 350* until cooked through, cheese is bubbling and zucchini is baked through but still holds its shape.