Fresh garden veggies are what summer is made for. Eating fresh and in season not only tastes amazing but is so enjoyable.
I’m sure everyone is well acquainted with the zucchini ‘boat‘ idea. Basically zucchini sliced in half lengthwise, hollowed out and filled with whatever you choose. I think incorporating the zucchini you scoop out into the filling is a good idea. This versatile veggie takes on the flavor of whatever your cooking, so the possibilities are endless.
For this recipe, I’m keeping it simple and filled the zucchini boats with rice and succulent pieces of marinated shrimp then topped them with parmesan cheese. I find the best zucchini to use is a medium size, about 8-10 inches in length. Zucchini that is smaller than that really tastes the best but should be saved for other recipes because their not big or sturdy enough to hold the filling. Those super large zucchinis are best for grating to add to baked goods like bread and muffins.
It seems like just about the time you think you made everything possible with this veggie, one more idea pops up. Yay zucchini!