Put away that hoe! Grilled zucchini boats

"The first zucchini I ever saw, I killed it with a hoe."  -- columnist John Gould in Monstrous Depravity: A jeremiad and a lamentation [about things to eat], 1963

Zucchini can take over a garden, and maybe some gardeners feel like taking a hoe to them on occasion.  When I was growing up, if a zucchini hid under the leaves and got too big to suit my mother (and by too big I mean anything over five or six inches long), she would pull it off and chuck it aside to let it rot in the garden.  Let's face it, zucchini are so prolific that gardeners can get pretty cavalier with them.  

We don't have enough space or sun to grow zucchini at our house, so I cherish zukes when I get good ones.  Last week I showed you the zucchini I got at the farmer's market.  Today I'll show you what I did with them.  My sister-in-law sent me this great grilled zucchini boat recipe.  If you have a zucchini-filled garden, it'll have you saying "whoa" to the hoe!  

This was cooked directly on the grill for great grill marks.

This recipe could be changed up almost any way you like.  You could make it spicy, add garlic or olives.  I've even seen similar recipes with bacon or sausage.  We liked it just like this, as a side dish.  It makes a beautiful presentation.

Grilled Zucchini Boats

2 medium zucchini (6-7 inches long), ends trimmed

3/4 cup finely shredded Parmesan cheese

2 plum or large cherry tomatoes, seeded and chopped

1/2 cup loosely packed fresh basil leaves, chopped

3-4 green onions, thinly sliced

2 tablespoons bread Italian crumbs

1/2 teaspoon (or several grinds with pepper mill) black pepper

Olive oil

2 tablespoons chopped fresh parsley

Heat grill to medium-high heat.  Cut zucchini in half lengthwise.  Scoop out centers to for a 1/2-inch- thick shell.

For filling:  Chop the zucchini center flesh.  Combine with 1/2 cup Parmesan cheese, tomatoes, basil, onions, bread crumbs and black pepper. 

Brush cut side of zucchini lightly with olive oil.  You can salt them lightly if desired.  Place zucchini, cut side down, on grill either directly or in a grill basket.  Grill, covered, for 6-8 minutes until tender crisp.  Check occasionally to prevent burning.

Turn zucchini over and fill the wells evenly with the filling.  Sprinkle on remaining ¼ cup Parmesan cheese and parsley.  

Filled and ready to go back to the grill.

Return to grill and cook, covered, for additional 4-5 minutes or until cheese is melted and filling is heated through.   Remove from grill.  If not using a basket, remove carefully using a large spatula.

Click for Printable recipe

Easy Peasy Pesto. Presto!

My basil plant has been giving me the evil eye for a couple of weeks.  We've had a dry September, and I've only remembered to water the basil and parsley intermittently.  For the last two days, though, the skies have opened up.  We've had two days of rain and cool temperatures.  The basil plumped up, full of yummy basil aroma and flavor.  And with October right around the corner, a killing frost can't be far away.

Time to do a little basil harvesting.  And that means an easy peasy pesto dinner.

My pesto recipe is adapted from Nikki and David Goldbeck's American Wholefoods Cuisine.

Pesto

1 cup Parmesan cheese, grated
1/2 cup slivered almonds
3 3/4 cups lightly packed basil leaves
1/4 cup parsley
1/2 teaspoon salt
2 cloves garlic
1/2 cup olive oil

Toast the almonds in a medium pan until fragrant and golden.  Put the grated cheese and toasted nuts in the bowl of a food processor; grind finely.  Add basil, parsley, salt, and garlic and puree to a thick paste.  (Add the herbs a bit at a time.)  With food processor running, gradually oil until the sauce is smooth.

So easy, so yummy!