Dinner on the Fly: Stuffed Zucchini Boats

Zucchini here, zucchini there, zucchini, zucchini everywhere. Our local CSA is in full swing and zucchini season it is.  How many ways can I make this stuff?  What to do when your zucchini is the size of a small watermelon? Well, summer isn't all brisket and hamburgers now, is it?  I still fairly new at stuffing vegetables but this recipe is easy.  I think it is worth experimenting with, use different cheeses and herbs, maybe add a meat for something a little more filling.

Stuffed Zucchini Boats

1 large 2 small zucchini 

2 garlic cloves minced

1 onion, chopped

3 plum tomatoes, chopped

A handful of basil leaves chopped or torn

Juice of one lemon
1 cup cooked rice
1/4 to 1/2 pound feta cheese
1 tablespoon maras biberi (Turkish red pepper)
1/4 cup pitted black sundried olives
light sprinkling of sea salt
Drizzle of olive oil

Preheat your oven to 475 degrees.   Scoop out the insides of the zucchini with a spoon or melon baller. Drizzle a little olive oil inside the holllowed out zucchini.  Chop and put aside in a large bowl.  Add all remaining ingredients to the bowl with chopped zucchini and toss.  Drizzle a little more olive oil in the mixture and bake until tender.  About 35 to 45 minutes.