There are some amazing zucchini growing at the Center Avenue Community Garden right now, and if you happen to harvest a few, you should give Karen's zucchini boat recipe a try. It's one of my all-time favorite side dishes!
Here are a couple of pics, plus the recipe. Enjoy!
Karen's Zucchini Boat recipe (serves 6), from the Food Network:
4 large, firm zucchini with skin
2 tablespoons unsalted butter
3/4 cup of ground almonds
1/2 cup of heavy cream
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
3/4 cup of parmesan cheese
1/4 cup of fine dry bread crumbs
Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2 inch lengths. Scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
Preheat oven to 375-degrees.
Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for one minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup of parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
Heat broiler. Sprinkle remaining parmesan cheese over tops and place under broiler until slightly golden, about one minute. Serve immediately.
