Zucchini recipes will float your boat

As we reach the final days of the summer produce harvest, you'll find the last of the summer squash to add to your market basket. These are seen in a variety of colors and shapes, but the most familiar is the slender green zucchini. Its cousins include golden zucchini, tatume, costata romanesco and yellow crooknecks.
 
Often the butt of jokes about its abundant growth habit in the backyard garden, zucchini has been a staple in the diet of Central and South Americans for several thousand years.Improbably, food historians attribute its arrival in this country as an import brought by Italian immigrants in the early 20th century. Perhaps that explains its name, which comes from the Italian word zucchino, but less likely its origins.
 
Zucchini have thin, edible skin, creamy white flesh and tender seeds running lengthwise down the center. Although they can grow over three feet long, zucchini are best harvested when they're about six to eight inches in length and before their rinds harden like winter squash (e.g., pumpkins, acorn and butternut squash). 
If you look at zucchini and cucumbers, they share a similar shape and color. Cut them open and the differences are clear: cucumber skins are tough and waxy; zucchini skins are dry and slightly bumpy. Cucumber flesh is quite juicy and the seeds are prominent; zucchini flesh is barely moist and the seeds insignificant (unless the specimen is older).
 
The two are also treated differently in recipes. Cucumbers are rarely cooked, as they wilt when heated. Zucchini will soften, sweeten and brown when roasted, grilled or sautéed. Cucumbers have a bright, crisp flavor and zucchini are slightly sweet with background hints of bitterness.
 
Zucchini is typically served as a vegetable, but is botanically considered a fruit: it forms from a golden blossom that grows on the vines of the plant. If you are lucky, you can find zucchini blossoms at specialty markets or farmers markets early in the season. These are a delicacy, usually served fried or stuffed. 
Known as courgette in Europe and Australia, and sometimes called "Italian squash" in older recipes, zucchini is a versatile ingredient in a variety of dishes. Sliced lengthwise into flat strips, zucchini can replace the pasta in your lasagna. Or, turn them into noodles with a vegetable peeler.
 
Shredded on a box grater, zucchini becomes the centerpiece of a frittata, a creamy soup or hidden in a chocolate cake. Chopped zucchini can be tossed into a green salad, stirred into a traditional ratatouille or simply sautéed with minced shallot to serve as a side dish.
 
Another popular use of zucchini is as a boat stuffed with a variety of mixtures. One favorite is to substitute hollowed-out zucchini shells for green bell pepper halves and fill them with a combination of crumbled sausage, rice and seasonings in a tomato sauce. Topped with some grated cheese and baked, these are a tasty meal.
 
For a vegetarian option, like the one in the photo, diced red onion and red bell pepper are sautéed in olive oil, then tossed with quinoa to fill the zucchini shells. If you're not a fan of quinoa, try steamed couscous, cooked lentils or barley instead. 
The addition of different seasoning mixes will transform the flavor profile from Greek to Italian to Mexican to basic (or boring) with just some salt and pepper. Cheese is an optional topping, but adds a creamy texture. I've included a few variations on the zucchini boat, but there's still enough time to try creating your own.

Quinoa Zucchini Boats

1 C quinoa
2 8-inch zucchini 

1 T olive oil 

1 diced red bell pepper
1 diced red onion
1/2 C chopped mushrooms
1/2 t summer savory
1 t parsley
salt & pepper, to taste
2 T grated Parmesan cheese 

Preheat oven to 350 F. Cook quinoa according to package directions. Coat the inside of a baking pan with nonstick cooking spray. Cut the zucchini in half lengthwise and scoop out the flesh. Chop the flesh coarsely and set aside. Place the zucchini shells in the pan in a single layer, skin side down. Heat olive oil in a skillet over medium. Add pepper, onion, mushrooms and chopped zucchini flesh. Sauté until softened, about 5 minutes. Stir in cooked quinoa, along with savory and parsley. Adjust seasonings with salt and pepper. Divide the quinoa mixture evenly among the zucchini shells. Sprinkle with Parmesan and bake until heated through, about 20 minutes. Yield: 4 servings.

Mexican Zucchini Boats

2 8-inch zucchini
2 t olive oil
1/2 C diced red bell pepper
1/4 C diced onion
1 C black beans
1 C cooked rice
1/3 C corn kernels
2/3 C salsa
1 t cumin
1 t chili powder
pinch cayenne
1 C shredded Monterey jack cheese
2 T chopped cilantro 

Preheat oven to 400 F. Coat the inside of a baking dish with nonstick cooking spray; set aside. Slice the zucchini in half lengthwise. Using a spoon, hollow out the skin, discarding the seedy flesh. Place the zucchini shells in the prepared pan, skin side down; set aside. Heat the olive oil in a skillet and stir in pepper and onion.

Cook over medium until softened, about 3 minutes. Stir in beans, rice, corn and salsa; cook until heated through, about 3 minutes. Sprinkle in cumin, chili powder and cayenne; stir to combine. Divide the mixture evenly among the four zucchini halves. Scatter cheese evenly over the top of the filling. Bake until cheese is browned, about 20 minutes. To serve, garnish with cilantro. Yield: 4 servings.

Lasagna Zucchini Boats

2 8-inch zucchini
1 T olive oil
1/2 C sliced mushroom
1/2 C chopped onion
2 minced garlic cloves
1/2 lb ground turkey or lean beef
1 1/2 C tomato sauce
1 t basil
2/3 C ricotta cheese
1 egg
1 T chopped parsley
1/4 C grated Parmesan cheese
1 C shredded mozzarella cheese, divided 

Preheat oven to 400 F. Coast the inside of a baking pan with nonstick cooking spray; set aside. Slice the zucchini in half lengthwise. Using a spoon, scoop flesh from the center of the zucchini, leaving the shell 1/4-inch thick and discarding the flesh. Arrange zucchini in a single layer in the prepared pan, skin side down; set aside. Heat olive oil in a skillet over medium and add mushroom and onion; cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes.

Push the vegetables to one side of the skillet and add the meat, breaking it into crumbles with a wooden spoon. Cook until no pink shows, gradually stirring to combine with the vegetables. Stir in tomato sauce and basil; reduce heat to very low and cover. In a small mixing bowl, whisk together ricotta cheese, egg and parsley. Stir in the Parmesan cheese and half the mozzarella cheese; set aside. Divide cheese mixture evenly among the zucchini shells, spreading into a smooth layer. Divide meat sauce evenly among the zucchini, spreading it over the cheese. Top with remaining mozzarella. Bake until cheese is melted and slightly browned, about 25 minutes. Yield: 4 servings.