Saturday, August 12, 2017
Weekend Recipe - Zucchini Boats
Back around 2009, my husband and I joined our first CSA (Community Supported Agriculture.) We went to a local farm and picked up a box full of locally grown produce weekly. Like many people who join a CSA we got things we might not otherwise have gotten for ourselves at the farmer's market. We started looking for recipes to go with these unique or bountiful items. Herbs were included in our CSA regularly so I shared with the farm several recipes they could include in the CSA boxes. Now that Zucchini is arriving in our garden in abundance, I dug through and found these CSA recipes and decided to share them with you here. Look for more in the coming weeks.
6 medium Zucchini
2 cups dry bread crumbs
2 eggs, lightly beaten
1 large tomato diced
1/3 cup grated parmesan or Romano cheese
¼ cup minced fresh parsley
2 garlic cloves, minced
½ cup chicken or vegetable broth
½ tsp. Salt
1/8 tsp. Pepper
2 Tbls. Butter, melted
Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minutes. Remove and drain. Chop zucchini pulp, place in large bowl. Add bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth salt and pepper. Stuff into zucchini shells.
Place in greased 13”x9”x2” baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees for 20 minutes or until golden brown. Serves 6.
This recipe was crafted for Walkup Farm in
Crystal Lake as a postcard give-away. I do not know if they were ever distributed
to the public.