This Sunday it is time for a little “guilty pleasure” to make its way to your kitchen.  Jackie Collins, who has written over thirty New York Times Bestsellers, just released a cookbook based on her popular Lucky Santangelo character.  “The Lucky Santangelo Cookbook” abounds with tantalizing entrées and appetizers, seductive cocktails, and decadent desserts.  Since this is a Sunday Supper post, I am sharing with you a PG (Purely Genius) rated recipe from this new cookbook.  Zucchini Boats are a healthy entrée utilizing the omnipresent zucchini that fills our markets and gardens in the summer.  They can be prepared ahead of time and served at room temperature, which also makes them ideal for entertaining.  Pour yourself a glass of wine, grab a Jackie Collins novel, and indulge yourself this Sunday with her “Zucchini Boats.”  Don’t let these boats sail without you.

zucchini boats 001

A special thanks to Kimchi Mom for hosting this weeks #SundaySupper Roundup.

Starters and Snacks

Entrees and Mains

All things Sweet

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5.0 from 3 reviews

#SundaySupper – Zucchini Boats
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Per Jackie Collins, these are great time, money and heat savers when zucchini is at its height of summer peak. Served at room temperature, the zucchini have an appealing lightness, but are also very filling. It also makes it perfect for preparing ahead of time and serving at brunch.
Recipe type: Entree
Cuisine: Italian
Serves: 6

  • 3 fairly large un-curved zucchini
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 cup long-grain white rice
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 cups chicken stock
  • 2 to 3 cook chorizo sausages, chopped into ¼ inch pieces
  • 1 cup homemade or favorite bottled chunky tomato sauce
  • ¾ to 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup grated Monterey Jack cheese
  • 2 tablespoons chopped flat-leaf parsley or cilantro
  • 3 to 4 quartered cherry tomatoes

  1. Place the whole, unpeeled zucchini in a large pot of rapidly boiling water. Cover and let boil for approximately15 minutes. Drain the squash and set aside to cool.
  2. Melt the butter over medium heat, stir in the chopped onion, and sweat for 5 minutes. Add the rice, coriander, and cumin and stir until every grain is coated with the hot butter. Pour in the stock or water and add the chorizo and bring just to a boil. Cover tightly, lower the heat to keep the rice at a simmer, and cook for 13 minutes.
  3. When the rice is done, and while it is still hot, stir in the tomato sauce and the Parmigiano-Reggiano. Set mixture aside to cool.
  4. Cut each squash in half lengthwise, and using a small spoon, scoop out the seeds and discard, and then the flesh, reserving about half of the flesh, and leaving a shell in each zucchini about ½ inch think. Sprinkle the shells with a little kosher salt and invert them in a sieve to drain for 10 minutes. Chop the reserved zucchini flesh and add it to the cooled rice mixture. Taste the rice carefully, and season with salt, pepper, and additional grated cheese if needed.
  5. Place the zucchini shells on a small baking sheet and pat them dry with paper towels. Fill them with the rice mixture, sprinkle with the grated Jack cheese, and press the quartered cherry tomatoes into the rice mixture at attractive intervals.
  6. Run the zucchini boats under the broiler, just to melt the cheese, 1 to 2 minutes, then sprinkle with chopped parsley.
  7. Serve at room temperature.