Cascading Kitchen Notes
Notes
Zuke Canoes
Ingredients
Filling
- zucchinis
- Italian sausage
- cheese
Toppings
- sour cream
- salsa
- chopped cilantro
Method
- 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°.
- 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.
- 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.
- 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.)
- 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.
- 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