Zucchini Boat

*Can easily be made a Vegetarian meal by removing meat.  


One large or two medium zucchini cut in half the long way
ground beef, chicken or sausage
assorted veggie (if you want) - I used purple bell peppers, carrots, onions, and garlic
bread crumbs (1 cup at least)
grated mozzarella cheese
Tomato sauce (spaghetti sauce is good)

cut the zucchini lengthwise and scoop out all the stuff. If the seeds are big, you probably want to push it through a big-hold collander but I never bother. If the zucchini are small, you might want two - this stuff keeps for a week. Put them into a pre-greased lasagna dish or similar with the open part up, skin part down. If the skin is thick, you might want to stripe it.

At the same time, put either sausage meat, chicken or ground beef in a pan and brown it thoroughly. Stir in the zucchini meat, and add whatever else sounds good.

When everything is brown, drain out some of the liquid, if you need to, and add about a cup of bread crumbs. Stir until those are mixed in and you don't see them anymore. At the last minute, you add tomato sauce - I like lots. Jar sauce is fine. Add seasoning if your sauce doesn't have it. Pour from the pan into the hollow zucchinis.

Bake on 350 and after about half an hour, add grated mozzarella. Bake until the cheese is bubbly. If you need to stretch this out, you can lower the heat and bake for longer before you add the cheese, OR you can put in the fridge with no cheese on and re-heat to serve much later. 




Recipe from a friend of mine.  It's a great way to use all that extra zucchini that comes around in the summer time.