Zucchini Boats

Photo courtesy of the Cooking Corner.

    I have a "Food Friend" that owns a produce market and gift shop. Recently she shared a recipe for "Zucchini Boats" that I just had to try. Who would know better how to use zucchini than a produce professional?
    Since zucchini seems to be such a hearty crop this year, I had plenty in stock. This turned out to be a very easy way to use the green tube and the family was happy with the outcome. Even the hubby gave it a thumbs up, but of course, meat was involved. 
    There's a few simple steps to follow, like scooping out the zucch's insides, mixing the filling and layering it into boats in a casserole dish. It was fairly quick and easy to assemble and was something different for dinner, as well as being a good variation of local fresh produce.

Zucchini Boats
2 medium zucchini    
1/2 cup milk
1 lb. ground beef    
sliced American cheese
1/2 cup onion, diced    
salt and pepper
1 can cream of mushroom soup

Preparation:
Cut the zucchini in half and steam on the stove or in microwave. Set aside to cool. 

Brown ground beef and onion, drain. Add the cream of mushroom soup, milk and 3 slices of cheese to the ground beef mixture.

When the zucchini has cooled, scoop out the insides, reserving the pulp, and leaving 1/2-inch of the shell to form a boat. Place the boats in a baking dish. 

Next add the zucchini pulp to the ground beef, add salt and pepper and then spoon into the boats. Top each boat with a cheese slice. 

Bake at 350 degrees until cheese is melted and bubbly.

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