Easy Zucchini Boats

Easy Zucchini Boats

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It’s a tasty dinner idea that pleases everyone!

Got zucchini? Let’s make stuffed Zucchini Boats! We’ll be honest: we’re not huge fans of this green vegetable. But this recipe? This one made us true converts. Hollow out zucchini into shells, then stuff it with sausage, tomatoes, garlic, mozzarella and Parmesan cheese. Top with some crispy breadcrumbs, bake until golden brown, and wow! These are packed with intensely savory flavor. This recipe makes a zucchini lover out of anyone! You can use either plant-based sausage or regular, depending on your diet (we used plant-based).

Ingredients for zucchini boats

This stuffed zucchini boats recipe is a fun and easy way to turn zucchini into a main dish. It’s loads easier than Zucchini Lasagna with similar flavors, and works for gluten-free and vegetarian diets. Here we used plant-based sausage, which has come a long way in the last few years. It’s not something we eat often, but it’s a great option here: or you can use a homemade version. More on that below! Here’s what you’ll need for zucchini boats:

ZucchiniSausage: plant-based sausage, crumbles, or standard Italian sausage (or substitute Vegan Taco Meat)GarlicFire roasted tomatoesDried oregano, fennel seeks, salt and pepperParmesan cheeseMozzarella cheese (whole milk)Italian panko (or breadcrumbs)Fresh basil or parsley, to garnish

For the sausage: plant-based or regular

The plant-based sausage and crumbles on the market these days are higher quality than in the past. We used to be solidly against the stuff because it felt too processed, but now we eat it occasionally. It’s made of pea protein and has a texture and flavor that’s remarkably similar to meat. Here are a few notes on the sausage component of this recipe:

Use any plant-based crumbles or sausage. We like the brands Impossible and Beyond. Sausage is harder to find so you can use any type of crumbles or ground beef. We used Impossible Sausage. Try homemade Vegan Taco Meat. This homemade mixture of mushrooms, walnuts and savory spices remarkably tastes like meat. Omit the cumin and substitute ½ tablespoon dried oregano.Or, go for regular Italian sausage. If you’re a meat eater, regular sausage works beautifully. Make sure to drain any extra fat before adding the sauce ingredients.

Tips for making this stuffed zucchini boats recipe

Making stuffed zucchini boats is pretty straightforward, but we’ve got a few tips to help the process. Here’s what to know:

Use medium to medium-small zucchini. You don’t want those massive garden zucchini here: they’re much too large. Only cut off the stem end! Don’t cut off both ends or you don’t get the boat shape! I accidentally when on autopilot when preparing this recipe and chopped off both ends. (It still works, it just doesn’t look as nice and filling may drip out then end while baking.)Use fire roasted tomatoes. Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.Whole milk mozzarella cheese makes a difference. It melts much better than part skim and has a richer flavor. It also melts better when reheating.

Diet variations

This stuffed zucchini boats recipe fits a few different diets: it’s a perfect gluten-free dinner idea with a minor tweak. Here’s what to know:

Gluten free: Omit the breadcrumbs or use gluten-free breadcrumbs or panko. (It tastes just as good without the crunchy topping!) Vegetarian: Use plant based sausage, crumbles, or 2 cups Vegan Taco Meat.

Zucchini boats make-ahead & leftovers info

This zucchini boats recipe takes about 45 minutes to make in total, which can make it tricky for a weeknight meal. Here are a few ideas for advanced prep:

Make the entire recipe in advance. Make the entire recipe in advance and refrigerate. The day of serving, top with breadcrumbs and bake at 400 degrees for about 20 minutes until warmed through and the cheese is melted.Make the filling and hollow out the boats in advance: You can make the entire filling and hollow out the boats 1 day in advance and refrigerate. Then just bake following the instructions below.

More zucchini recipes

Love this oblong green veggie? Here are a few more zucchini recipes to enjoy:

This zucchini boats recipe is…

Gluten-free (sans breadcrumbs) and vegetarian.

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Description

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It’s a tasty dinner idea that pleases everyone!

4 medium zucchini
Olive oil, for rubbing
¾ teaspoon kosher salt, divided
Fresh ground black pepper
1 teaspoon dried oregano, divided
14 to 16 ounces plant based sausage, crumbles, or standard Italian sausage (or substitute 2 cups Vegan Taco Meat)
2 garlic cloves
15-ounces fire roasted crushed tomatoes**
¼ teaspoon fennel seeds
6 tablespoons grated or shredded Parmesan cheese, divided
½ cup whole milk mozzarella cheese
2 tablespoons Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)
1 tablespoon fresh basil or parsley, chopped

Preheat the oven to 425°F.
Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon (you’ll want a thin edge around the outside of the boat). Place them on a baking sheet. Rub each boat with a bit of olive oil. Then sprinkle all 8 boats with a heaping ¼ teaspoon salt, ½ teaspoon oregano and fresh ground black pepper, divided between the boats. 
Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ cup Parmesan cheese. Heat for 1 minute until warmed through. 
Top with the mozzarella cheese and 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 
Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

Notes

*For plant-based crumbles or sausage, we like Impossible or Beyond (we used Impossible sausage here). For a homemade version, try Vegan Taco Meat: omit the cumin and use ½ tablespoon dried oregano.
**Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

Category: Main DishMethod: BakedCuisine: VegetablesDiet: Vegetarian

Keywords: Zucchini boats, stuffed zucchini boats, zucchini boat recipe, zucchini boat, zucchini boats recipe

All of California’s National Parks, Ranked

All of California’s National Parks, Ranked

When it comes to national parks, it’s no surprise that California has the most to offer with nine awe-inspiring and also completely different parks. Having grown up there, yes, I am biased, but I believe California is the most varied and beautiful state in the US. Where else do you have the tallest trees, the lowest, hottest point in the US, and the tallest waterfall? They’re all found in our national parks.
I’ve been to all of them, and these are my rankings to help you narrow it down in case your time in the Golden State is limited:
1. Yosemite National Park – Best Waterfalls

Yosemite is my number one pick thanks to the magnitude of incredible hikes, the drama of the glacier-carved Valley, and of course the waterfalls. Yosemite Falls is the tallest waterfall in North America at 2,425 feet (739 m).
Yosemite is also the most popular national park on this list, but if you visit, you’ll understand why. My favorite hikes are Nevada Falls from Glacier Point, the quick and easy Yosemite Falls, the Mist Trail to Vernal Falls, and if you can get a permit, Half Dome.
Lately Yosemite requires reservations to visit in the summer to help curb visitor numbers. If you can, I recommend going during a shoulder season like the fall, or even the winter when the park often receives snowfall, turning it into a winter wonderland. Be forewarned that during this time of year, many of the roads in, like the Tioga pass off of the 395, are closed.

2. Death Valley National Park – Most Impressive Land Formations

The incredible Badwater Basin
Although I love Yosemite, Death Valley is a very close second. Though you might not think of the desert as a beautiful destination, Death Valley continuously blows me away with its palette of colors, diversity, and that beautiful night sky.

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That said, it regularly clocks in the hottest temperatures on Earth, and I do not recommend it in the summer months when daytime temperatures can top 120°F (48.9°C). In the winter months, however, it’s great for camping, marveling at the views from Dante’s View, wandering the Badwater Basin, the lowest point in the US, the colors of the Artist’s Palette, the dunes of the Mequite, and the sunrise at Zabrisky’s Point. The Golden Canyon from there is one of my favorite hikes in the state.

3. Lassen Volcanic National Park – Best Use of Limited Time

Second to Pinnacles, Lassen National Park is one of the least-visited national parks not just in California, but in the whole of the US. Especially by hiking at less popular times like around sunset, I often have trails all to myself.
What I love about Lassen is how much you can see even if your time is limited. You’ve got hikes to beautiful views like Brokeoff Mountain or Lassen Peak, frigid but refreshing lakes to dip in like Lake Helen, and the 2.7-mile Bumpass Hell trail to boiling landscape with baby blue pits of water.

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Heartbreakingly, the 2021 Dixie Fire devastated much of the park, but the hikes mentioned above and featured in the video all appear to be open at the time of this writing.

4. Redwood National Park – Tallest Trees

Humbled in Humboldt
California is home to the oldest (Bristlecone), biggest (Giant Sequoia), and tallest trees in the world – THE WORLD! It’s so nice, I had to say it twice. In Redwood National Park, you’ll get a chance to see the tallest – the Coastal Redwood.
This park is home to the Hyperion Tree, the tallest tree in the world. You won’t be able to find it, though, as its location is hidden for its own protection.
That said, the Big Tree hike is the perfect opportunity for a meander through the forest to some of the most impressive trees. They’re not just tall, but huge all the way around.

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I love this part of the state, known as the Lost Coast of California, not just for the incredible trees, but the beautiful beaches and peaceful atmosphere as well.

5. Sequoia National Park – Biggest Trees

While we’re on the topic of impressive trees, why not see if the biggest tree in the world, the Giant Sequoia? Some of these trees are so big, you can even drive through some of them! While reminiscent of the Coastal Redwood in color and stature, as these get tall too, they get incredibly wide as well!
The General Sherman Tree is the world’s largest tree by volume. It stands 275 feet (83 m) tall, and is over 36 feet (11 m) in diameter at the base.
I love this park in the winter time as well, seeing the beautiful trees coated in snow.

6. Kings Canyon National Park – Beautiful Lakes

Rae Lakes by Jeffrey Peng
Just adjacent to Sequoia National Park, if you’re going to hit one, you’d better hit the other, too. Known for towering granite rocks and refreshing lakes and waterfalls, Kings Canyon holds its own.
While most of the national parks on this list have impressive lakes, it’s the Rae Lakes that do it for me in King’s Canyon. They’re colorful, clear, and framed by the gorgeous granite that characterizes the Sierra Nevada.
7. Pinnacles National Park – Least Crowded

Located near San Jose, Pinnacles National Park is the least crowded in California. If you want to get away from it all, this is the place. Like number eight on this list, it’s popular with rock climbers, but also offers beautiful wildflowers in March and April and great hiking in the winter. Temperatures can be extreme in the summer months, however.
Some of the best hikes are the 1.5 mile Bear Gulch, the 6.4-mile high peaks loop, and the Condor Gulch overlook. One of the park’s claims to fame is the opportunity to see the endangered California Condor, a truly massive bird that coasts along the windy peak tops.
8. Joshua Tree – Most Unique Feature

A fantastic star spot
Like Yosemite, prepare to see heavy crowds in Joshua Tree National Park, particularly over spring break. It may be the easy drive from Los Angeles at about 2 1/2 hours give or take, or the fame of this yucca plant that you can’t find elsewhere in the world.
Joshua tree is most famous for Joshua trees, of course, but rock climbers and boulderers love it as well for the abundance of granite rocks, ripe for the climbing. Stargazers also love it for the clear, dark skies. Keep in mind that Joshua tree gets insanely hot in the summer during daytime hours.
Although just going for a drive through the park will show you a lot of beauty, there are several hikes like Barker Dam and of course, the Cholla cactus garden sunrise, which make it famous as well. If you decide to stay for a few days, the nearby quirky town of 29 Palms has some of the coolest stays and Airbnbs in California.

9. Channel Islands National Park – For Sea Lovers

Santa Cruz By David Wan
As a student at UC Santa Barbara, I had the opportunity to visit the Channel Islands National Park several times. It consists of five islands, most famously Anacapa and Santa Cruz. You’ve also got Santa Rosa, San Miguel, and Santa Barbara island, famous for nesting birds. Charmingly, the dorms at my school were named after each of them.
Although each island is beautiful, most with hiking trails and some with unique features like caves, seals, and kelp forests, I ranked it last on my list for the difficulty of visiting, and the memories of hot, uneventful hikes on the islands. If you are specifically interested in sea caves or plan on SCUBA diving, then you’ll be delighted by the islands. Plus, you have opportunities to see whales and dolphins en route. But much of the charm of these islands is similarly found on the coast as well, and IMHO, the other parks on this list are more unique and interesting.
If you’re lucky enough to visit them all, California’s national parks are also different and varied that you can’t possibly get bored. But if you have to narrow it down, I hope this list helped you picked the best national park for your California visit, straight from a born and bred local!
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Corn Fried Rice

Corn Fried Rice

Got fresh corn on cobs at home and wanting to create a rice-corn combination? This Corn Fried Rice is your best bet as well as answer. Make a vegan and gluten free dish with rice, sweet corn, capsicum, spring onions, herbs, spices, and enjoy it to with your. This is a comforting and easy preparation, yet high on flavors.

About Corn Fried Rice

There’s no doubt of the fact that there are numerous ways you can bring together rice and corn, and create deliciousness out of it. This Corn Fried Rice is how I make it often at home.

This recipe is a simple and flavourful Chinese variation with capsicum, spring onions, some cracked pepper and soy sauce. The soy does enhance the umaminess of this dish, but it is still optional. You can give it a miss too.

You can modify this recipe as per your spice and taste preferences. So, you can add the fiery Schezwan sauce or tomato ketchup or perk it up with some of your favorite herbs. For me, I’ve kept it basic with some celery, soy sauce as well as the vinegar.

I’ll suggest you to keep it this way, in order to get a complete flavor of the corn. However, what’s more is that you can also add some garlic and mushrooms, to make it a fuller and more umami-laden rice preparation. Burnt garlic will also taste good in this combination set.

More On My Recipe

It is one of our chosen rice-based dishes, in which both the Indian corn or American corn varieties can be used. It tastes simply amazing with any of these. Also, I make it a point to cook fresh rice for any fried rice recipe. You can use your leftover rice too.

This Corn Fried Rice makes for a sumptuous and satisfying lunch or dinner, where you can make a larger batch by easily doubling the quantities. Halve for making a smaller batch. A similar fried rice variation is this Schezwan Fried Rice that can also be done with the addition of corn.

Step-by-Step Guide
How to make Corn Fried Rice

Cook Rice

1. Rinse 1 heaped cup basmati or any long grained rice very well till the water runs clear of starch.

Soak rice in 1 cup water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water and keep the rice aside.

2. In a pot, add 3 cups of water with ¼ teaspoon salt and ½ teaspoon oil. Adding oil is optional. Bring the water to a boil.

3. Add the soaked rice to the hot water.

4. Gently shake the pan carefully or stir the rice grains with a fork.

5. On medium to high heat, cook the rice without the lid.

6. Cook till the rice grains become al dente or just about cooked.

7. Remove the pot from the heat and strain the rice. While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other.

You can also fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.

Cook Corn

8. When the rice is soaking, steam or pressure cook 1 medium to large corn on cob. You can steam 1 medium to large sweet corn cob in a steamer, pressure cooker or in an Instant pot.

If pressure cooking, then pressure cook in a 3 litre stovetop pressure cooker for 2 to 3 whistles in 1.5 cups of water.

Let the pressure drop naturally in the cooker and then only open the lid. Carefully remove the corn cob with a pair of tongs and set aside on a plate to cool.

You can also use 1 to 1.25 cups of canned corn kernels instead of fresh corn cob.

9. When the corn on cob becomes warm or cools down, slice off the corn kernels from the cob.

Be careful while slicing the kernels. You will need about 1 to 1.25 cups corn kernels. Keep the corn kernels aside.

Make Corn Fried Rice

10. Heat 2 tablespoons sesame oil or toasted sesame oil in a wok or kadai. Keep the heat to medium and then add ½ cup chopped spring onion whites.

You can also add some spring onion greens along with the whites. But make sure it is ½ cup overall.

Choose to stir fry all the ingredients on medium to medium-high heat depending on the heaviness and type of wok or pan you use.

11. Stir fry for a minute on medium heat.

12. Then, add ¼ cup chopped capsicum. I have used green bell pepper. You can use yellow or red bell pepper.

13. Stir fry for a minute.

14. Now, add 1 to 2 teaspoons chopped celery. This is optional. Skip, if you do not have celery. Stir to mix.

15. Now, add the corn kernels.

16. Stir fry for a minute or two.

17. Add 1 tablespoon fermented and naturally brewed soy sauce. I have used a gluten-free soy sauce. If using any other soy sauce, then add as per taste.

Opt not to add soy sauce if you do not prefer it.

18. Add 1 teaspoon crushed black pepper or pepper powder. You can add pepper powder less or more as per your taste preferences.

19. Give a good mix.

20. Now, add the cooked rice in parts.

21. After adding one part. Lightly stir and mix.

22. Then, add another part of rice. Also season with salt. Add less salt as soy sauce already has salt.

23. Mix well.

24. Add 2 tablespoons chopped spring onion greens.

25. Add ½ to 1 teaspoon rice vinegar or sweet rice wine (mirin) and mix gently.

If you do not have these, then you can use regular white vinegar. You can also skip adding vinegar. 

26. Serve Corn Fried Rice hot or warm garnished with the remaining 1 tablespoon spring onion greens.

Serving Suggestions

You can enjoy the Corn Fried Rice as is without any sides or pair them with some saucy and spicy Chinese dishes.

Some vegetarian options are Veg Manchurian, Chili Mushroom, Chili Paneer or any other Chinese dish of your choice.

Corn Fried Rice can be packed as a lunch in your tiffin-box as well.

Expert Tips

I prefer using freshly cooked rice, you can make it with leftover rice. If you are cooking the rice, the addition of oil is optional there.While straining the cooked rice, you may rinse the rice gently with water. This will stop the carry over cooking and avoid the rice grains from sticking to each other.To steam the corn on cobs, use either of these: pressure cooker, steamer or Instant Pot.In place of fresh corn, 1 to 1.25 cups tinned/canned corn kernels can be used in this recipe. But the flavors with fresh corn really make a difference.You can use only capsicum or pair it with other varieties like red and yellow too. Other additions can be garlic and white button mushrooms.Pepper powder can be adjusted according to your taste likings.  Soy sauce and celery is completely optional. If you don’t have these at home proceed without them. Also, I have added a gluten free soy sauce, you can use any.You can add or skip vinegar completely. If adding and you don’t have rice vinegar or sweet rice wine (mirin), you a regular white vinegar.More Fried Rice Variants To Try!Moderate • 45 minsRice RecipesVegetable Fried Rice RecipeModerate • 50 minsRice RecipesPaneer Fried RiceModerate • 40 minsIndo Chinese RecipesMushroom Fried RiceModerate • 35 minsRice RecipesSingapore Fried Rice

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