Zuccanoes

I first came across this idea for stuffed zucchini in the original Moosewood Cookbook.  The original cookbook no longer seems available on Amazon (they now offer a New Moosewood Cookbook, which is an updated version of the original), although I'm sure you could track down a copy on the web.  Not all of the recipes in the book have stood the test of time, but it has many great ones.  And it was one of the first cookbooks to demonstrate that vegetarian cooking wasn't just about seeds and sprouts;  it also could be delicious. 

It was many years ago that Gabe and I first made these zuccanoes when we were just a family of two.  The zucchini were delicious prepared this way, and I loved the clever name. 

Now that we have children I appreciate the name even more.  Our children are much more likely to try a dish with a creative name and fun presentation.  This dish has both.  I'm not saying that it's all about the marketing, but it certainly helps get that first bite down the hatch. 

To me, the name reminds me of our canoe rides on the lake, a tranquil experience that I look forward to each summer.  Olivia told me recently that the grains of rice in the stuffing are the people inside the canoe. There's always so much more going on in her imaginative mind than I could ever dream up.

I adapted this filling to suit my children's tastes, and you can do the same.  The filling could be as simple as rice and cheese, or more complex depending on your mood and how much time you have.  I like brown rice and bulgur for the filling because they are hearty and add substance to the dish, but you can use any cooked grain that you have on hand.

Zuccanoes

Loosely adapted from the original Moosewood Cookbook

Serves 6 as a main course
20 minutes preparation time
40 minutes cooking time

6 zucchini, washed and sliced in half lengthwise
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon fresh thyme or basil
3 eggs
1 1/2 cups shredded cheddar
1 cup parmesan, divided
2 cups cooked bulgur or brown rice*
1/4 cup bread crumbs

Lightly oil a large baking pan (depending on the size of the pan and your zucchini, you may need two to hold all of the zuccanoes), and preheat the oven to 375 degrees.

Scoop the seeds and flesh out of the zucchini, but leave approximately a quarter of an inch thickness on each zucchini half intact to hold the filling.  Set the zucchini shells aside.  Coarsley chop the zucchini flesh. 

Heat the olive oil in a large saute pan.  Add the onion, garlic, and zucchini flesh, and cook until the onion is soft, 6 to 7 minutes.  Stir in the thyme or basil and set the mixture aside.

In a large bowl, beat the eggs.  Add the cheddar, 1/2 cup of the parmesan, and the bulgur or rice.  Stir in the vegetable mixture.  Scoop a generous amount of the filling into each of the zucchini shells.  In a small bowl, mix together the bread crumbs and remaining 1/2 cup of parmesan.  Sprinkle this parmesan mixture over the zuccanoes.

Bake uncovered until the zucchini shells are tender when pierced with a fork, and the top of the fillling is golden brown, 30-35 minutes.

* To make the bulgur:  Set a kettle of water to boil.  Heat 1 teaspoon of olive oil and swirl it around a large saute pan until the oil coats the pan completely.  Add 1 cup of bulgur and cook it for about a minute, stirring well so that it becomes coated with the oil.  When the water boils, add 1 cup of the water and about 1/2 a teaspoon of salt.  Take the pan off the heat, wrap the pot lid in a towel, set it on the pan, and let the bulgur sit for 10 minutes.  When it is done, remove it from the heat, fluff it with a fork, and set it aside. 

Print Recipe

Comments

[Carey]

I am SO lazy that I have adapted this recipe as a casserole rather than taking the time to stuff the canoes....

[Tamara Rice]

I'll definitely have to try this one. Tell Olivia that the grains of rice can be your friends the Rices!!!!

[Andrea]

I once made a stuffed zucchini with almonds and cream cheese (and other stuff) that I would swear was from some Moosewood, but I've never been able to find it again. Sigh...it was delicious.

[Margy]

Carey, very clever. I'll have to give that a try.

Tamara, Olivia will love that!

Andrea, Oooh, that sounds good. I just googled it and something from the Moosewood Collective popped up. I tried to paste in the URL, but it didn't work in the comment. But try it and let me know if that's the one. Yum!