These stuffed zucchini boats are eaten cold and great for hot summer days. Normally cubed feta cheese is added to the mixture but I decided not to substitute. The stuffing mixture is just enough to fill the cavities anyway. Here’s the recipe for Stuffed Zucchini Boats:
2 large and thick zucchinis
1 onion, sliced
1 tomato, peeled and chopped
2 twigs fresh dill, chopped
1 clove garlic, chopped
1tsp dried spearmint
1 tbsp or maybe a little bit more vegetable oil
Salt and pepper
• Trim the ends from the zucchini and cut a thin piece lengthwise just to create a flat top. Using a small knife, draw a ½ cm edge all around and carve out the flesh with a teaspoon. By doing that, you are creating zucchini shells.
• Place the shells in a steamer and cook until they are soft –ish. Don’t let them go really soft as they break easily. Set aside and cool.
• Heat the oil in a small saucepan and add the onions. Add a little bit of salt to prevent onions from burning. Fry the onions until they are soft. Add the tomatoes and garlic and cook until they are all cooked. Just before you remove the stuffing mixture from the heat, season with salt, pepper and mint. Mix chopped dill with the rest of the ingredients. Set aside and let it cool.
• Once the stuffing mixture is cool enough, scoop it into zucchini shells and serve.