These Zucanoes (stuffed zucchini canoes) make for an easy and nourishing weeknight meal using fresh zucchini and staple pantry ingredients. This is one of those “no recipe” recipes — simply adjust the amount of seasonings and cheese to your personal taste preferences.

What You’ll Need

• Zucchini: Medium to large squash work best for stuffing
• Walnuts: For added nutrition and texture
• Extra Virgin Olive Oil: To sauté the zucchini flesh
• Canned Diced Tomatoes: For the filling, preferably organic
• Cheese: Parmesan and mozzarella
• Seasonings: Herbs de Provence, garlic powder, red pepper flake, salt and pepper

This dish comes together quickly for an easy weeknight meal. First, cut the zucchini in half and scoop out the flesh so that you have hollowed out shells that look like little zucchini canoes — hence the name Zucanoes! Next, sauté the flesh of the zucchini with the seasonings and canned tomatoes to make the filling, and then spoon the filling into the canoes. Then bake the stuffed zucchini until tender, top with cheese, and broil until the cheese is melted and golden.

Tips & Suggestions

• Don’t Overbake – The zucchini shells should be tender but not mushy.
• Make It Vegan – Swap a dairy-free alternative for the cheese.
• Add Protein – Add cooked quinoa or lentils to the filling to keep it vegetarian, or ground meat if you prefer.

Give this easy recipe for Zucanoes (stuffed zucchini canoes) a try and and let me know how you customize yours in the comments!

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