The masses have spoken – actually cried out-“VeGiiiiina, please blog about a veggie we can actually find in our local grocery store!” – So, this week -in honor of all of you whiney pains in the asses – I will write about the New Jersey state veggie, the zucchini. WHAT!! You didn’t know zucchini is famous in NJ? Well dear, have you never been to the Garden State in the Z’s peak growing season? Imagine, Produce Pete, home farmer extraordinaire, coming home from work on a hot August afternoon to pick his daily crop of 35 zucchinis. That means Pete’s wife, Produce Petunia must overwhelm her co-workers, family and friends with zucchini quiche, zucchini bread, zucchini soup, zucchini pie, sautéed zucchini, zucchini with pasta, zucchini and rice, Asian zucchini, Spanish zucchini, fried zucchini, jumbot, zucchini gumbo, zucchini dildos, pickled zucchini, zucchini jello, etc. You get the zucchini point! When zucchini season FINALLY ends New Jerseyans swear the little green prick off until at least mid-winter when the craving for something zucchini comes back.
It’s baaaaack! The craving came one morning when my hubby rolled over in bed and whispered in my ear “hey baby, you know what I could really go for tonight… zucchini boats.” Damn, I thought maybe I can feign a headache. But, like the good wife, I sucked it up and gave into his desires.
Ride My Zucchini Boats
What You Need:
-4 Small Zucchinis (1 per person)
-2 Diced Onions
-1 Clove of Garlic Diced
-1 (8oz) Can of Diced Tomatoes
-1/2 Cup of Part Skim, Shredded Mozzarella Cheese
-Breadcrumbs, Italian Seasoned
-1 Tablespoon of Italian Seasoning
-S & P, To Taste
-1 Cup of Tomato Gravy
What to Do:
-Preheat oven to 350 degrees.
-Cut zucchinis in half lengthwise.
– With a spoon hollow out the insides of each half.
-Chop zucchini flesh, onions, and garlic.
-Heat sauté pan with a bit of olive oil, cook chopped veggies until tender.
-Add whole can of diced tomatoes, un-drained to pan, cook until heated through.
– In a mixing bowl add cooked veggies, cheese, seasonings and enough breadcrumbs to bring to a stuffing consistency (liquid soaked up but not dry).
-Stuff mixture into zucchinis.
-Top with tomato sauce.
-Place in oven for 45 minutes or until zucchini bottoms are tender but not falling apart.
Get on the boat – and enjoy the ride!!
Veggienation 
My parents always made zucchini boats when I was growing up. There was nothing like picking a huge fresh zucchini from the garden and making boats!!! Yum!!
Def make um!! And submit some pictures of it when you do!! Try the parsnip/ carrot recipe I have gotten awesome feedback on that! 🙂
I saw this and thought of you, my veggie queen!!
http://blog.craftzine.com/archive/2011/03/how-to_stuff_zucchini_with_a_p.html
This is awesome! I need to get my hubby to buy me a power drill bit just for my kitchen. Woo hoo.