Stuffed Zucchini Boats

 

Stuffed Zucchini Boats

3-4 zucchini, sliced lengthwise, scoop insides and chop fine
1/2 onion chopped fine
2 stalks celery chopped fine
6 mini peppers chopped fine
1 large and very firm peaches chopped fine, peeling is optional
3/4 cup grated cheese of your choice
extra cheese for the top of zucchini boats if you choose
dash of olive oil to sauté 
bit of olive oil to drizzle inside zucchini
1 teaspoon fresh or dried thyme
1 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper to taste

Slice each zucchini lengthwise. The idea is to make a boat from the halves. Score 1/4 inch from edge of each boat all the way around then use a teaspoon to scoop out the flesh. Chop fine and set aside. This task definitely takes some time and finesse but worth it in the end. While you are cursing me for asking you to make a zucchini boat, please think of Native Americans scooping out wood from a log making a dugout canoe. That task might be something to curse about. Somehow I don't see them cursing but chanting in the ritual of making something to benefit the whole tribe.

Drizzle olive oil inside zucchini boat and sprinkle herbs and seasoning inside, then brush all around. Place zucchini boats on parchment lined sheet pan and bake in 375 F oven for 15 minutes. While zucchini boats are baking, sauté onion till soft and translucent. Add chopped celery and continue to cook till soft. Next add peppers and sauté to soften. Set aside to cool. Chop the scooped zucchini fine. Chop the peaches, discarding seed. Add chopped zucchini, peaches, and grated cheese to cooled sautéed vegetables. Stuff the boats and bake for 20 to 30 minutes longer. These were very delicious and the addition of the peach was a nice surprise.