Zucchini is growing in gardens all throughout the Upper Ohio Valley right now. If you need proof, check out the dozens of zucchini posts on the Connect in the Kitchen Facebook group.
I like zucchini all the ways. Zucchini lasagna, fried zucchini, zoodles or added to other veggies for stir fry. (Thank you to Karen, the director at Seeing Hand, for dropping me off some wonderful zucchini from their community garden).
If you have a garden where you have so much zucchini you “don’t know what to do with it,” you could make a new zucchini boat every day of the week for a month. At least!
Mexican, Italian, Southwestern, Greek …
Beef, chicken, sausage, tuna …
Pick a cheese. Any cheese.
- Pizza stuffed.
- Philly cheese steak stuffed.
- Buffalo chicken stuffed.
- Jalapeno popper stuffed.
- Tuna Melt stuffed.
Endless possibilities. Also, these can be made and frozen which is a great tip for extra garden zucchini. I would suggest cooking the zucchini first and not freezing it raw.
Thank you to Adria, Cathy and Marlene (who are my friends on the Connect in the Kitchen group) for letting me share your yummy photos!
For the zucchini – instructions:
- Preheat oven to 350.
- Cut 3 zucchini lengthwise.
- Scoop out the seeds with a Mellon baller or spoon.
- Place zucchini cut side up on a baking sheet covered with parchment paper.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Bake for 10-15 minutes depending on size of zucchini.
- Dab up extra moister and stuff with filling of choice and bake for 10 more minutes.
Here are some ideas for the stuffing:
Tuna Melt:
- 2 cans of tuna
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup of shredded cheddar cheese
- 2 tbsp of Mayo
- 1 tsp dill
- 1 tsp mustard
Mexican:
- 1 lb of taco meat
- 1 can of Rotel
- 1/2 cup of black bean
- 1 cup of shredded cheddar cheese
Pizza:
- 1 cup of sauce
- Mozzarella cheese
- Toppings of choice
- (You can also make a meat or mushroom sauce.)
