Thursday, July 15, 2010

Southwest Zucchini Boats

For those of you who get the magazine Taste of Home, you may have seen these zucchini boats. I have had a plentiful zucchini crop this year, so I'm always looking for some tastey ways to fix it up. When I came across this, I just had to give it a try. I didn't fix it exactly like the recipe called, but it still came out fantastic and they were a hit with everyone! Here's what I did...Cut the zucchini in half and hollow them with a spoon. Try to just remove the seeded area. Set those aside and in a pan brown some hamburger (you could use sausage or venicin) and drain. By the way, I used venicin. Put meat back in the pan and add a dash of Cummin and Chilli Powder, several tablespoons of salsa, and enough bread crumbs to pull everything together. Fill boats with meat and top with any cheese of your choice. I used Sharp Cheddar...YUM! Place on a cookie sheet and bake at 350 for about 5-10 minutes. The length of time you cook depends mostly on how tender you like your zucchini. I like mine pretty crisp, so I took them out of the oven when the cheese was melted! Hope you give them a try...they are very easy and SO yummy!

1 comment:

  1. I have a similar recipe that we love - you take your ground meat (red is best, but anything will do)and brown and drain. Season to taste and then put in a large portion of tomato paste (I use one small can per pound of meat). You may need a bit of warm water to make everything mix. As you are mixing, sprinkle on a teaspoon of sugar per can of paste. This cuts the acidity of the tomatoes. :)

    I use this mixture in zuchinni boats, stuffed in pasta or cabbage, rolled in taco shells or just topped with melted cheese and scooped up with tortilla chips. Lovely, FAST, and a crowd pleaser. What more can you want?

    Love your blog! I was home schooled, too, 1986 - 1998. :)