Stuffed Zucchini Boats

Zucchini.

It's probably one of the most versatile vegetables out there.

You can make bread, cake, chips, fritters, and so much more all centered around that one green squash.

There were (and still are) so many bookmarked and favorited recipes floating around my computer for zucchini dishes that I wasn't quite sure where to start.

Until, or course, I saw a recipe for Stuffed Zucchini.

Those, my friends, looked far too delicious to pass up.

Stuffed Zucchini Boats

• 4 medium zucchinis
• 1 tbsp olive oil
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, finely chopped
• 1/2 medium size onion, chopped
• 4 slices prosciutto, chopped
• 2 tbsp basil
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Cut zucchini in half lengthwise.  Using a small spoon, carefully scoop out flesh and seeds, leaving about 1/4 inch around edges.  You can discard flash and seeds.  In a large skillet, heat oil over medium heat.  Add bell pepper, garlic, and onion and cook for 5 minutes, stirring occasionally.  Add prosciutto and breadcrumbs and cook for 2-3 more minutes.  Take off heat and add basil. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle Parmesan cheese over top.  Bake in preheated oven for 15-20 minutes, or until the zucchini is cooked through.

Believe me when I say that if I could actually sail in these boats, I would.  In fact, I'd do pretty much anything for these boats, as long as the end result consisted of me taking a big bite.

Stuffed Zucchini is just too yummy to not end up in my mouth.

If you're still unsure about making this (which, by the way, you really shouldn't be) just think of it this way:  You will be doing me a favor by making it, because I want you to taste it. I want you to experience all of Stuffed Zucchini's delicious-ness, and as soon as possible, at that.

So, really, don't be selfish.  Instead, head to your kitchen, and build yourself some boats.

Revisited Recipe of the Day:

Turkey Quinoa Meatloaf