Every summer I fall in love again with zucchini—but it takes a minute. I forget how versatile the summer squash is: You can slice it thinly and toss the raw rounds into a grain salad for some crunch. Or turn it into "noodles" (though maybe not with a cheese grater). Or grill it and layer it in a quesadilla (which you should probably do, like, tonight). And you can transform it into a zucchini boat, which is one of the best ways to showcase the vegetable's MVP status.
To make a zucchini boat, all you do is halve the zuke longways, then spoon out the seeds and flesh, stuff it, and bake it for 20 minutes. And don't think too hard about what goes inside the boat. I brainstormed six combos that all take about 10 minutes or less to mix together, from tossing pesto with cooked orzo to combining breadcrumbs with tomatoes and feta. For each of these stuffed zucchini ideas, bake at 425 degrees F until tender, 20 to 25 minutes.
CORN, BACON, AND WHITE CHEDDAR-STUFFED ZUCCHINI
In a bowl, combine raw corn kernels, chopped cooked bacon, and shredded white cheddar. Spoon mixture into zucchini and bake at 425 degrees F until tender, 20 to 25 minutes.
TOMATO, FETA, AND BREADCRUMBS-STUFFED ZUCCHINI
In a bowl, combine chopped cherry tomatoes, crumbled feta, and breadcrumbs. Spoon mixture into zucchini and drizzle with olive oil. Bake at 425 degrees F until tender, 20 to 25 minutes.
PIZZA-STUFFED ZUCCHINI
Spoon tomato or pizza sauce into zucchini boat. Top with shredded mozzarella, pepperoni, and sliced olives. Bake at 425 degrees F until tender, 20 to 25 minutes.
PESTO, PARMESAN, AND ORZO-STUFFED ZUCCHINI
Toss cooked orzo with pesto. Spoon mixture into zucchini and top with grated Parmesan. Bake at 425 degrees F until tender, 20 to 25 minutes.
BLACK BEAN, PEPPERJACK, RED PEPPER STUFFED ZUCCHINI
In a bowl, combine black beans, shredded pepperjack, and chopped bell peppers. Spoon mixture into zucchini and bake at 425 degrees F until tender, 20 to 25 minutes.
ITALIAN SAUSAGE, SPINACH, AND SUNDRIED TOMATO STUFFED ZUCCHINI
In a bowl, combined just-cooked crumbled Italian sausage, torn baby spinach, and chopped sundried tomatoes. Spoon mixture into zucchini and bake at 425 degrees F until tender, 20 to 25 minutes.
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