Zucchini Boats (serves eight)
I’ve been making these for over 20 years, but never put the recipe together until yesterday, when I made them for visiting family. Its a great use of those giant zucchinis that your neighbors give you.
4 very large zucchini
3 lb. Italian sausage, casings removed (I used 1 lb. hot, 2 lb. mild)
1 cup white wine (I had Riesling on hand)
6 cloves garlic, chopped fine
1/4 cup EVOO
1 large vadalia onion, cut in thin slivers
4 medium tomatoes, cubed
3 green peppers, cut in thin strips
1 cup grated cheese (I used Romano)
1 lb. mozzarella cheese, shredded
Poke a knife slit in each of the zucchinis and cook in the microwave until soft. Cut in half lengthwise, scoop out the seeds, thus making the “boats” and place on baking sheet. In a large skillet, cook the sausage with the wine, breaking it up into a coarse mixture, until all the wine evaporates and the sausage starts to brown. In another skillet, sauté the garlic in the EVOO. Stir in the onions and sweat them. When the onions are done, add the tomatoes and cook to reduce the liquid. Stir in the peppers, cover and cook for about 5 minutes. Stir in the grated cheese to thicken and remove from heat. Fill the zucchinis with sausage and top with the peppers, onion and tomato mixture. Bake in a 300 degree oven for 20-30 minutes. Top with mozzarella and place under broiler to slightly brown the mozarella.