What's for Dinner?

Zucchini Boats

-Stephanie Feuer

Some years ago whilst I was an urban gardener in Boston, growing vegetables with a neighbor on a small plot in a patch of park just blocks from Fenway Park. It was an abundant garden, particularly the zucchini, and we feasted on ratatouille and zucchini bread, pasta with zucchini and peas, and zucchini fritters. We froze what we could - And still there was more zucchini, even as the frost threatened and the days grew shorter. We'd tired of our repertoire, and came up with this dish - the name an adieu to the growing season.

Ingredients:

4 medium to large zucchinis
1 cup bread crumbs
¼ cup red bell pepper, diced
¼ cup finely chopped onion
1 tbsp black olive, finely chopped
½ tsp oregano
1 clove garlic, chopped
1egg

Directions:

Cut the zucchini in half lengthwise and scoop out the insides (I use a melon baller). Finely grate the zucchini insides. Combine all ingredients in a bowl. Stuff the scooped out shells with the mixture.

Bake on a greased cookie sheet at 350 degrees for 30 minutes. Serves 8 as a side dish or 4 as a vegetarian main course.

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