All aboard the zucchini boat
Move over potato skins, there’s a new kid in town. Well, not exactly new, but it’s definitely changed one particular recipe in our house.
Loaded potato skins were all the rage as a tasty appetizer — especially for games or sports night.
Not to say potato skins are bad, but have you ever indulged in loaded zucchini skins?
Total game changer and they aren’t as heavy as potatoes.
Hear me out. Bacon, cheese, sour cream, chives, cumin and chili pepper spice sitting on top a baked or grilled zucchini boat. All the yesses for this delicious recipe.
“The first zucchini I ever saw, I killed it with a hoe.”
– John Gould
Zucchini is a vegetable that I have really grown to enjoy. Well, actually, it is a fruit.
No joke. Fun foodie fact coming your way.
According to an article in businessinsider.com: “The most famous example is probably the tomato. Its status as a fruit or a vegetable was so contentious that in 1893 the Supreme Court had to weigh in and settle the issue once and for all. What it comes down to isn’t sweetness, but seeds.” Followed by, “Anything that grows on a plant and is the means by which that plant gets its seeds out into the world is a fruit.” Merriam-webster dictionary.
Either way you look at it, zucchini is extremely versatile.
Some of my favorite recipes include zucchini fries, zucchini fritters, chocolate zucchini bread and zucchini casserole.
I can’t forget to mention my 92-year-old Nanny Sulley’s delicious zucchini muffins. They were always extra special when the zucchini would be harvested from my late Pop Sulley’s vegetable garden.
Man oh man, he was a great gardener. I don’t know his secret. I certainly didn’t pick up his full skillset in the gardening department.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
– Jim Davis
Not only is zucchini great to add to a recipe, it is a great substitution for pasta noodles like lasagna or spaghetti.
Zucchini grows from a beautiful yellow flower that blooms under the leaves of the plant.
You would not typically see zucchini blooms in a grocery store, maybe the farmers market, or where local farmers sell their goods. If you do see them, buy them!
They’re delicious stuffed with a good cheese and fried or grilled. A perfect supper summer snack on the BBQ.
Ok, back to loaded zucchini skins. How do you make them? Well, like most recipes I write about — it is simple. Why? Because recipes do not have to be intricate or difficult to taste good.
First things first, preheat your oven to 400.
Then, cook your bacon. Cut your zucchini lengthwise and scoop out the insides so it ends up like the shape of a boat.
Once that’s complete, place your zucchini boats on a parchment lined baking sheet and drizzle with olive oil and sprinkle cumin, chili pepper, salt and pepper. Bake them for five minutes.
Once done, take them out and top with bacon bits and cheese. I prefer an extra old cheddar cheese for a full flavour.
Place it back in the oven for another 10-15 minutes. Once you see the cheese start to bubble over the bacon, you know it is time to take them out.
Tip: freeze the leftover zucchini bits to add to your spaghetti sauce.
“Bacon. It’s like a high five for your mouth.”
– Unknown
Once your zucchini is plated, then it is time to load them up with sour cream and chives. You can use green onion for this too, but I had some fresh chives in the garden that I was dying to use.
This recipe is so versatile. You can cut them into small pieces for finger food, left as boats and served with a side salad for brunch, even as a dinner side dish.
The blend of the juices from the zucchini, salty bacon, creaminess of the cheese and sour cream — ultimate palate pleaser.
For gosh sakes! I did it again. I’m seriously drooling as I write this. Thank goodness for leftovers.
Make the switch to loaded zucchini skins or at least give it a go one time. They are definitely fit to eat. Enjoy!