ZUCCHINI
Zucchini has a great flavor even when little is done to it. It does have a lot of water, and it will start coming out of the squash as it is cooked (keep this in mind depending on the texture you are going for). The flesh is tender. In fact, the smaller the squash the more tender it is. Don't get all caught up with size when it comes to vegetables, get caught up in flavor!
QUICK IDEAS: marinade and cook on the grill; finely chop, cook and add cheese to use as a chip dip
Lasagna Stuffed Zucchini Boats: serves 4
From Delish.com
4 large zucchini, halved lengthwise
1/2 onion, diced
2 cloves garlic, minced
1/2 lb. ground beef or turkey
1 c. jarred marinara
pinch of crushed red pepper flakes
1 c. ricotta
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
Chopped fresh parsley, for garnish
Directions:
1) Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
2) In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add ground beef and cook until no longer pink, 6 minutes more, then add marinara and stir until combined. Add crushed red pepper flakes.
3) Stuff zucchini: Spread ricotta on bottom of each zucchini boat and season with salt and pepper. Spoon sauce over ricotta layer and sprinkle with mozzarella.
4) Bake until zucchini is tender and cheese golden, 15 minutes.
Garnish with parsley and serve.