If you have little ones who love to cut and chop food in the kitchen, this is a great recipe for them - lots of peeling and chopping....and stuffing :) This recipe was submitted by Erin Harrison.
Start with several pretty, green zucchinis. The amount depends on the size of the zucchini. I think I used seven, and a couple of them were pretty long. Wash them well because you will be eating the peel.
Then choose the vegetables you want to use in the stuffing. I chose bell pepper, onion, garlic, carrots, celery, cabbage, and mushrooms. Wash and peel them as necessary.
All vegetables need to be chopped as small as possible. They will be rather coarse and not fine, but get them as small as you can. The carrots might be hard for little ones, so you should help where appropriate. If you have a food processor, it will be a big help.
 Cut each zucchini in half lengthwise. |  Scoop out the seeds. |
 | Place zucchini on a baking sheet, cut side up. Place into oven at 350 degrees Fahrenheit while you prepare the filling. |
To prepare the filling, melt butter in a frying pan and saute the vegetables until they're soft. Add salt and pepper to taste. You can add some paprika if you want to give it a different color.
 |  |
When the vegetables are soft, add the cream cheese. It melts better if you cut it into chunks.
Stir over low to medium heat until cream cheese is melted. Be care not to let it burn.
 |  |
Remove zucchini boats from the oven and spoon the vegetable mixture into them. Place them back into the oven and bake for another 30 minutes.
Stuffed Zucchini Boats pair well with 20 Cloves Chicken, featured in my previous post. Both recipes are in the Pieces of the Past Cookbook.
Stuffed Zucchini Boats
Ingredients:
3-4 medium zucchini
1/2 cup butter
1 large onion, finely chopped
8 oz. cream cheese
Suggested vegetables, all coarsely chopped: cabbage, celery, carrots, garlic, green peppers, jalapeño pepper for heat
Directions: Cut zucchini in half lengthwise. Scoop out the seeds. Place on a baking sheet, cut side up. Place into oven at 350 degree Fahrenheit while you're preparing the filling. To prepare filling, melt butter in a frying pan and sauté the vegetables until soft. When veggies are soft, add cream cheese. Mix together over low to medium heat until cream cheese is melted (careful not to burn). Remove zucchini from the oven and spoon mixture into them. Place back into the oven and bake for another 30 minutes.
Ingredients:
3-4 medium zucchini
1/2 cup butter
1 large onion, finely chopped
8 oz. cream cheese
Suggested vegetables, all coarsely chopped: cabbage, celery, carrots, garlic, green peppers, jalapeño pepper for heat
Directions: Cut zucchini in half lengthwise. Scoop out the seeds. Place on a baking sheet, cut side up. Place into oven at 350 degree Fahrenheit while you're preparing the filling. To prepare filling, melt butter in a frying pan and sauté the vegetables until soft. When veggies are soft, add cream cheese. Mix together over low to medium heat until cream cheese is melted (careful not to burn). Remove zucchini from the oven and spoon mixture into them. Place back into the oven and bake for another 30 minutes.
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