It’s the Monday after Thanksgiving. A day where I still have leftovers but I don’t think my waistline can handle another plate of gravy-laden turkey and stuffing or a mile-high sandwich. I do, however, have a crisper drawer full of leftover vegetables. Onions, squash, corn and other extra veggies I purchased for the holiday in case I needed them but wound up not using.
This day and these leftover vegetables call for one thing: zucchini boats. This is a simple, easy and healthy recipe that you can customize pretty much any way you want. It’s a great way to use up leftover items in the crisper and a nice break from all of the rich indulgent dishes I know I’ll be eating from one holiday to the next.
Zucchini Boats Recipe
2 large zucchinis
2 ears of corn, shucked
1/2 red onion, chopped
1 large clove of garlic, minced
10 to 12 cherry tomatoes, quartered
Handful of basil, chiffonade
2 tbsp olive oil, divided
1/2 cup breadcrumbs
1/4 cup parmesan cheese plus extra for topping
Salt and pepper
Preheat your oven to 350°. Halve two zucchinis lengthwise and, using a spoon, scoop out the seeds and some of the flesh. Brush the zucchinis with one tablespoon of the olive oil and salt and pepper. Place on tin foil lined baking sheet and place in oven. Let bake for 15 to 20 minutes or until tender. While the zucchinis are baking, sauté remaining vegetables in the remaining olive oil. I actually had an extra zucchini so I diced half of that and added it to my vegetable mixture. You could also use the zucchini innards you scooped out. You don’t need to cook the vegetables down to mush, just sauté until browned and tender. Add basil towards the end once the rest of the vegetables are nearly finished. Stir in bread crumbs and parmesan cheese to vegetable mixture. Add salt and pepper to taste. Remove zucchinis from the oven and fill each zucchini boat with the vegetable and bread crumb mix. Top with additional parmesan cheese and place back in the oven long enough to brown (about 10 minutes).