You may have noticed that the PashbyMauls are food enthusiasts, especially when it comes to ethnic food. With this in mind, dinner can sometimes be a moment of stress as I would like to make a perfect meal every single day, and some days that’s just not realistic. Luckily, today was a “perfect meal” day and I created my own recipe based on ingredients that are in-season, that we had, and that I thought would go together well.
I began by “hollowing out” 2 large zucchini using a spoon and knife. Since we only had 2, that’s what I used, but of course, if you want to recreate this by actually planning the meal, then you could use more then 2. Next, I cut up the zucchini “innards”, one onion, and several shitake mushrooms. Once I was finished with the prep-work, I laid all of the main ingredients out to access.
Next, I drizzled EVOO on the zucchini and placed them in the oven on 150C for about 10-15 minutes. While they were softening there, I sautéed the onion on medium heat in EVOO, then added the remainder of the ingredients, beginning with the ground chicken, followed by the mushrooms, zucchini innards, and finally the leftover tomato sauce.
Then I popped the zucchini boats out of the oven and filled them with the filling, topping them with a light coating of Grana (best cheese I ever consumed). They were then placed back in the oven for anywhere from 15-30 minutes. (I wasn’t watching the clock, so I can’t tell you exactly how long it was!)