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I don't cook much, but when I do...
Apr. 16th, 2021 07:54 pmI made some super delicious baked zucchini boat things tonight. Fuck yeah.
Alex does like 95% of our cooking (at least for dinner - breakfast and lunch tend to be "scrounge for yourself" affairs, but we cook one meal a day.) I'm always grateful, because I really don't have the energy or the will to cook after I get home at 7:00 or later in the evening. But when I *do* cook, I try to cook good, lol.
These were super tasty. I did nominally use a recipe (usual recipe site warnings: no long generation-spanning personal story, but lots of popup ads) but I am who I am as a person, so I made more filling and tweaked it a little.
My slightly modified version:
Basically, cut some zucchini in half length-wise, then dig out a channel in each one, coat them in olive oil and a little salt, then bake them, cut side down, in the oven (425°F) until tender. The recipe suggests 12 minutes, but I did 14, since after 12 they were still crunchy for the fork poke. (We did 4 zucchini instead of the suggested 2. 3 would probably have been a better choice.)
While those were baking, I mixed up the rest. For the filling: I mixed more like two cups of ricotta, as much shredded parm as felt right (meaning probably a lot), and several of the jarred roasted red peppers, chopped very fine. Then I also put in fairly generous amount of dried basil (since I don't have fresh), and a little bit of an Italian seasoning blend, plus a small pinch of black pepper.
Once the zucchini were roasted, I flipped them over, and spooned the mix into the little cut channels. Then I put mozzarella on top, and put them back in the oven for another 7 minutes.
I had more filling than fit in the boats, and 8 zucchini boats was too much. So amounts-wise, about half to two-thirds of the filling amount, for 3 halved zucchini instead.
But they were real good, lol.
Alex does like 95% of our cooking (at least for dinner - breakfast and lunch tend to be "scrounge for yourself" affairs, but we cook one meal a day.) I'm always grateful, because I really don't have the energy or the will to cook after I get home at 7:00 or later in the evening. But when I *do* cook, I try to cook good, lol.
These were super tasty. I did nominally use a recipe (usual recipe site warnings: no long generation-spanning personal story, but lots of popup ads) but I am who I am as a person, so I made more filling and tweaked it a little.
My slightly modified version:
Basically, cut some zucchini in half length-wise, then dig out a channel in each one, coat them in olive oil and a little salt, then bake them, cut side down, in the oven (425°F) until tender. The recipe suggests 12 minutes, but I did 14, since after 12 they were still crunchy for the fork poke. (We did 4 zucchini instead of the suggested 2. 3 would probably have been a better choice.)
While those were baking, I mixed up the rest. For the filling: I mixed more like two cups of ricotta, as much shredded parm as felt right (meaning probably a lot), and several of the jarred roasted red peppers, chopped very fine. Then I also put in fairly generous amount of dried basil (since I don't have fresh), and a little bit of an Italian seasoning blend, plus a small pinch of black pepper.
Once the zucchini were roasted, I flipped them over, and spooned the mix into the little cut channels. Then I put mozzarella on top, and put them back in the oven for another 7 minutes.
I had more filling than fit in the boats, and 8 zucchini boats was too much. So amounts-wise, about half to two-thirds of the filling amount, for 3 halved zucchini instead.
But they were real good, lol.
