Zucchini Harvest Boats & Zucchini Rollatini Appetizer

8d3dc56bd26710055e65735b397531ac091ff49e8b66af3abe07217ea9a1d19351f1dae8e43c2a3781260cb795462268

Well, it’s time to harvest the zucchini! If you’ve been following Remedy Recipes, you have seen some of my prior recipes using grilled zucchini & shredded zucchini, (using the ever-more-popular Veggetti!!!) This month, I present to you some interesting  ideas using this versatile vegetable!

Zucchini Harvest Boats

Ingredients:

– 2 medium zucchini (green or yellow)

– 1/2 pound Nature’s Promise Italian chicken or turkey sausage, (available at Stop n Shop)

– 2 tbsp crushed pecans

– 1 tbsp olive oil

– Olive oil cooking spray, (I use Nature’s Promise, available at Stop n Shop)

– 1 teaspoon finely minced oregano

– 4 tbsp grated Parmesan cheese

– 2 teaspoons minced garlic

– 1/2 cup diced onion

– 1/2 cup diced roasted red pepper, (jarred & marinated is fine.)

 

Instructions:

– Cut both zucchini in half, lengthwise, creating 4 halves.

– Scoop out the flesh of the zucchini using a tablespoon, creating a boat-like container to be stuffed.

– Pre-cook the 1/2 pound Italian chicken or turkey sausage for five minutes in a pan or on the grill until golden brown.

– Mince the cooked sausage into very small pieces. (Or, grind if you have a meat grinder.)

– Mince the scooped zucchini flesh, removing as many seeds as possible.

– In a large bowl, mix the minced scooped zucchini flesh with the minced sausage, 1 tbsp olive oil, 2 teaspoons minced garlic, 1/2 cup diced onion, & 1/2 cup diced roasted red pepper.

– Spray a large cooking pan with olive oil spray and heat on low. Place the mixture in the pan and sauté for 4- 5 minutes on low temperature.

– Preheat oven to 350 degrees.

– Mix the 2 tbsp of crushed pecans into the sausage mixture.

– Place the 4 zucchini boats into a baking dish, and fill each one evenly with the mixture.

– Top each with a tbsp of grated Parmesan, and an equal portion of minced oregano.

– Bake for about 25-30 minutes. Let cool for 1 minute & serve.

 

Zucchini Rollatini Appetizer (2 versions, Sausage & Provolone, or Crabmeat & Lime)

Ingredients:

Sausage & Provolone Zucchini Rollatini

– 2 medium zucchini

– 1 tbsp minced basil

– 1 chicken or turkey sausage link

– 4 thin slices of provolone

– olive oil

 

Instructions:

– Make thin ribbon slices of the zucchini with a vegetable peeler.

– lightly coat the sliced zucchini with olive oil & grill until grill marks appear on both sides.

– pre-cook sausage link (sauté or grill- see above recommendation), and slice into thin, lengthwise strips

– Divide the thinly cut sausage evenly on the zucchini slices.

– slice the provolone into thin lengthwise strips

– Divide the the provolone on top of the thinly cut sausage.

– top evenly with the minced basil

– Roll and secure with a toothpick, & serve.

 

Crabmeat & Lime Zucchini Rollatini

– 2 medium zucchini

–  14 oz. package of imitation crabmeat (Alaskan Pollack & King Crab)

– olive oil

– 1 cup baby leaf spinach leaves

– 1 lime

– 2 tbsp minced scallion

Instructions:

– Make thin ribbon slices of the zucchini with a vegetable peeler.

– Lightly coat the sliced zucchini with olive oil & grill until grill make appear on both sides.

– Lay baby leaf spinach evenly upon the zucchini slices.

– Chop the imitation crabmeat into cubes and place evenly on the spinach leaves.

– Sprinkle the 2 tbsp minced scallion evenly over the crabmeat.

– Cut and squeeze 1/2  the lime over the mixture.

– Roll and secure with a toothpick.

– Squeeze the other 1/2 of the lime over the zucchini rollatinis, & serve.

 

The Zucchini Harvest Boats may be used as a Meal 4 recipe on the Remedy Recipes Book format. Portions: 1 boat for women, 2 boats for men. It’s really a tasty meal that in some way mimics a stuffed pepper. From harvest to table, it’s a fun meal to prepare with children too! A side salad may be added to this meal as well.

The Zucchini Rollatini Appetizers are a perfect, healthy appetizer to bring along to any BBQ or party for any season! Bring this one along to your Labor Day events this upcoming weekend! I don’t list portions for this one. As an appetizer, it’s an easy finger-food to give you a healthy option to have in moderation at a party!

Mangiare, Piaccia! Eat, Enjoy!

 

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

Leave a Reply

You must be logged in to post a comment