Zuke Canoes

Ingredients

Filling

• zucchinis
• Italian sausage
• cheese

Toppings

• sour cream
• salsa
• chopped cilantro

Method

1. Use smaller zucchinis.  You can't use the end of season baseball bats here.  They need to fit inside your pan.  Preheat the oven to 350°.
2. Cut a V-shaped wedge out of the top of the zucchini, leaving the ends alone.  If you cut all the way through, they'll leak.  Save your wedges for soup, stir-fries, or to eat with dip.  With a spoon, scrape out the seeds.  Discard the seeds.
3. Lightly grease an 8" or 9" square pan (or 9 x 13 to serve a crowd).  Place the zucchinis in the pan, close enough to each other so they won't tip over.
4. Bake in the preheated oven for 10-15 minutes. (The bake time depends on the size and number of the zucchinis.  You want them crisp and tender.)
5. Cook Italian sausage and stuff the zucchinis 2/3 full with sausage.  Sprinkle generously with grated cheese.  Return to the oven and bake till the cheese is nicely melted.
6. Remove from the oven, top with your choice of fresh toppings.  I used chopped tomatoes and drizzled sour cream over them.  They are amazingly good!

Zucchini by Lynn Craig

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