Tuesday, 16 February 2016

Zucchini Boats

Carole's Chatter: Zucchini Boats

With a glut of zucchinis, we call them courgettes, I decided to do something different and made these Zucchini Boats.

There are 2 steps in making them.  First you halve each zucchini lengthways and then you scoop out the seedy part in the middle.  The seeds are where a lot of moisture is so discard those bits.

Pop the zucchini into a moderate oven rubbed with oil  for 15 to 20 minutes.  You don't want them to go soft or mushy.

While they are cooking, put a mix of the following together in a bowl:

Grated cheese
Cream cheese
Cooked rice leftovers
A small diced tomato (without seeds)
Some bell pepper
Spring onion (scallion) tops
Cayenne pepper
Fish sauce
Worcestershire sauce
Salt and pepper (not too much salt because the fish sauce is salty)

Take out the zucchini and fill each one with this mixture and then bake it again until they are golden.  Garnish with some fresh basil.

They were yummy.


  1. Hi, Carole,
    Thanks for the recipe. Copied and will try this recipe in the summer.
    Stuffed zucchini was a staple when I was a kid.
    For something a little different, here's my ma's recipe

  2. We would really enjoy your Zucchini Boats! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


Your comments are most welcome. Cheers