#SundaySupper – Zucchini Boats

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.

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

Starters and Snacks

• Easy Apple Dumplings by Hezzi-D’s Books and Cooks
• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane’s Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Shell Pierogies by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root and Lentil Lettuce Wraps with Yogurt-Garlic Dressing by The Wimpy Vegetarian
• Thai Peanut Stuffed Jalapenos by Healthy. Delicious.

Entrees and Mains

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu’s Menu
• Eggplant Rollatini by MealDiva
• Chicken Cordon Blue by The Foodie Army Wife
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Rolls by Small Wallet, Big Appetite
• Herbed Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
• Southwest Breakfast Burrito by It’s Yummi!
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Steak Smothered Burritos by Cookin’ Mimi
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Greek Rolled Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
• Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
• Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Herbed Venison Lettuce Wraps by Sue’s Nutrition Buzz

All things Sweet

• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma’s Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida’s Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

/>Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

5.0 from 3 reviews

#SundaySupper - Zucchini Boats

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

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.

Author: Jackie Collins - The Lucky Santangelo Cookbook

Recipe type: Entree

Cuisine: Italian

Serves: 6

Ingredients

• 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

Instructions

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.

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