Stuffed Zucchini Boats with Tomato Salad

There is no shortage of zucchini in our garden this year!  And while some may get tired of the same vegetable “over” producing, I love getting creative and being “forced” to find new ways to use “old” veggies.

Stuffed Zucchini Boats are incredibly simple and require minimal ingredients.  I found that my grapefruit spoons were the best way to remove the zucchini pulp.  Once you’ve made boats out of the zucchini, microwave them until tender – about four minutes.  This is a huge time saver.  Microwave = less oven time!

While the zucchini is being zapped, make the stuffing portion of the boats.  Sauteed onion and turkey sausage and the zucchini pulp.  Fill the boats evenly.

Each zucchini is then topped with mozzarella and panko (I used gluten-free).  Broil until browned and the cheese is melted.

On the side, a simple tomato salad.  Mozzarella, tomatoes and basil are tossed with a balsamic vinegar dressing.  The epitome of summer.

There is nothing like homegrown produce.

Healthy, filling and satisfying.

Now what am I going to do with all these jalapenos…

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