Author: Dackel Princess

My neighbor shared a beautiful big zucchini with me yesterday. Jack immediately asked me to make my Stuffed Zucchini Boats for dinner.

I was feeling a little under the weather, so I was moving slowly. I sometimes believe I cook best when I go slowly. These certainly did come out nicely.

Here is the recipe for my

Stuffed Zucchini Boats.

Not the best picture, but it was very good!

• 1 lb. lean ground beef
• 2 large zucchini
• 1 c. onion
• 1 cup chopped green & red peppers
• 1 c. rice (I used Basmati Rice)
• 1 large jar tomato sauce (I use Classico Sausage, Onion & Pepper)
• 1 tbs Italian seasoning
• 1/4 chopped fresh basil
• 8 slices Mozzarella cheese
• 2 cloves garlic chopped finely

Cut Zucchini in half and scoop out the center.
Place on a microwave plate and microwave on high for 3 minutes.
Place zucchini shells in a casserole dish.
Sauté beef, garlic, onion, and peppers until done, add cooked rice.
Mix tomato sauce with Italian Seasoning, then pour 1/2 into the dish with beef mixture.
Cook until hot.
Stuff cooked mixture into zucchini and pour remaining tomato sauce over zucchini.
Cover and bake for 45 minutes.
Uncover. Top with cheese and bake another 10-15 m. minutes or until zucchini is tender.

I found this quite interesting. Real Italian Eggplant Parmesan is not breaded! I had it when I was down in Connecticut and fell in love, all over again, with this great meal! Try it!

INGREDIENTS:

• 3 pounds eggplants (about 3 smallish or 2 medium, peeled)
• ¼ cup + 2 tablespoons extra-virgin olive oil, divided
• Fine sea salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 1/4 cup chopped green pepper
• 2 cloves garlic, pressed or minced
• 2 ounces freshly grated Parmesan cheese (about 1 cup)
• ¼ cup tomato paste (give or take)
• 28 ounces crushed tomatoes, preferably the Italian Basil variety
• ¼ cup roughly chopped fresh basil, plus additional basil for garnish
• Freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed).

INSTRUCTIONS:

• To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven.
• Line two large rimmed, baking sheets with parchment paper.
• Slice off both rounded ends on one eggplant, Peel, then stand it up on its widest flat side.
• Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick.
• Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil).
• Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper.
• Roast until golden and tender, about 20-30 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move the pan on lower rack to upper rack, and vice versa).
• The pan on the lower rack might need a few extra minutes in the oven to turn golden. You may need to flip the eggplant.
• Set aside.
• Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering.
• Add the onion and green pepper, and a pinch of salt.
• Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
• Add the garlic and tomato paste.
• Cook, while stirring, about 1 minute.
• Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer.
• Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened about 15 minutes.
• Remove the pot from the heat and stir in the chopped basil, salt.
• Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
• When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker.
• Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary).
• Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
• Arrange about half of the remaining eggplant slices evenly on top.
• Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese.
• Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little leftover) and the remaining mozzarella cheese.
• Evenly sprinkle the Parmesan on top.
• Bake on the lower rack, at 350 degrees, uncovered, until the sauce bubbles and the top is golden about 1 hour.
• Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top.
• Slice with a sharp knife and serve.
• Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.