Posted by: A. C. Cockerill | July 22, 2014

Superfood of the Week – Zucchini

Superfood of the Week – Zucchini

What is your favorite recipe that uses this food?

My two cents (but please share yours):

Take baby zucchini, slice them in half lengthwise, scoop out the seeds, and sauté the halves in butter until the inside edges are golden brown. At this point, the zucchini halves may be cooled and stored in either the freezer or the refrigerator. When ready, thaw the zucchini and drain any juice. I like to stuff the halves with cheese and herbs and cook these boats in the microwave until warm and gooey.

Note:  Cheesy potato boats may be made in almost the same way. Precook the potatoes in the microwave until fork tender and scoop a little of the inside out of each potato half to make a thick-walled shell. Then sauté and finish the same way.


  1. Ooh, sounds good! I like to slice zucchini, brush with olive oil, sprinkle with salt and pepper, and bake. Or make zucchini bread!

    • Baked zucchini and zucchini bread are definitely yummy, CJ! This microwave/sauté/freeze version also has the advantage of turning zucchini into snack food like both of your recipes do. 🙂 Cheers, Ashley

  2. My wife makes a zucchini casserole with lots of cheese in it, but on a recent visit at a cousin’s house, I had zucchini that was grilled along with the meat on an outside grill. That was good, too.

    • Both dishes sound great, David, especially the cheesy casserole. Time to experiment with casserole mix-and-match options! 🙂 Cheers. Ashley

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