It’s quite the opposite.
My brain is on summer vacation, people. Also, I’ve been working a lot – on my tan. It’s far too nice out to spend a whole lot of time sitting in front of this computer screen. Some other things that it’s apparently too nice out to do include vacuuming, laundry, dishes, and just general overall straightening up.
Whatever you do, DO NOT COME OVER. I am not prepared for company.
In the spirit of full disclosure, I would type up some recipes for you at night but I’ve developed a serious new addiction to the show Sons of Anarchy. I’m deep in the gun-slinging motorcycle gang drama right now. I have somewhere in the neighborhood of 54 episodes to catch up on before the new season comes out. I hardly have time to sleep at night!
So this recipe was developed more out of necessity than motivation. I was a bit overzealous in the zucchini planting this year. I went on vacation for two days and returned to some monster zucchinis larger than my forearm. Something needed to be cooked with them, and stat.
I posted a picture of my zucchini to Facebook and someone suggested I stuff it. Hmmmm, why not? I’ve made zucchini boat appetizers plenty of times with tiny, young zucchini. This would just be more of a zucchini ship.
I usually use bread crumbs in my little zucchini boats but I made this with quinoa to up the nutrition factor. Ideally I’d saute some eggplant and mushrooms to use in the filling but I had to throw in turkey sausage instead for the carnivore.
This was delicious and satisfying enough to be a meal on it’s own. I do find the giant zucchinis to be less flavorful so if you don’t have any monsters growing in your garden just use a few normal sized ones. You can use yellow squash, too, or even bell peppers or tomatoes if you have a garden full.
- 1 huge zucchini or 3-4 normal ones
- 1 tablesoon olive oil
- 3 links turkey Italian sausage, casing removed
- ½ Vidalia onion, diced
- 2 cloves garlic, minced
- ¾ cup fresh tomatoes, chopped
- handful of fresh basil, chopped
- a few springs of fresh thyme and oregano (optional)
- ½ cup dry quinoa, prepared
- ¼ cup chicken or vegetable broth
- ¼ cup grated Romano cheese plus more for topping
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Cut a slice off the side of the zucchini to create a large boat. Scoop out the inside of the squash leaving a shell and bake the shell in the preheated oven for 20 minutes.
- Dice up some of the scooped out zucchini to use in the filling. Only use the parts that aren’t too seedy.
- While the zucchini bakes, brown the turkey sausage in olive oil over medium heat, breaking it up into small pieces as it cooks.
- Add the onions, garlic, tomatoes, and diced excess zucchini, and cook until softened (about 5-10 minutes).
- Add the spices, quinoa, and broth and cook for a few more minutes.
- Remove from heat and mix in the Romano cheese and salt and pepper to taste.
- Removes the shell(s) from the oven and stuff them all as full as possible with the sausage mixture.
- Sprinkle with Romano cheese and return to oven to bake for at least another 20 minutes or longer depending on the thickness of the zucchini boats.