Butternut Stuffed Zucchini

³ Description

This is a great use for leftover mashed vegetables. You could substitute sweet potatoes, parsnips, turnips, cauliflower or other root vegetables. The zucchini boats make for a great presentation and when they are loaded up with veggies, it makes for a very filling side-dish. You could also add leftover meats and make this a whole meal which would be perfect for to go lunches. I am thinking of combos as I type this and look forward to making more zucchini boats! I am on a zucchini boat…or tugboat as I write this out!

² Ingredients

•  2 medium slice (yield after cooking) Bacon
•  1/3 cup, butternut Mashed Winter Type Squash
•  1/4 cup, pieces or slices Mushrooms
•  1/4 cup, chopped Onions
•  2 large Zucchini
•  1 dash Salt
•  1 dash Black Pepper

q Directions

preheat oven to 400ºF
slice zucchini lengthwise in half, hollow out zucchini by running a paring knife along the outside edge and also making horizontal slits to make scooping easier
scoop out middle of zucchini, you can save scooped out zucchini for stuffing, I did not
put hollowed out zucchini in oven for 10mins. to pre-bake
while zucchini is cooking prepare filling
cook down bacon until crispy and set on paper towel to drain
in pan with remaining bacon fat, sauté mushrooms and onions (add zucchini scooped out if needed)
combine sauteed vegetables with the leftover butternut squash
place mixture into zucchini boats, being careful not to overfill
bake for 15-20 mins
garnish with crumbled bacon and scallions

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