2 cups grated zucchini
2 cups sugar
1 cup vegetable oil
1 tbsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
Pre-heat oven to 350 degrees
Grease two 8x4inch loaf pans.
Mix oil, eggs, sugar and zucchini together until combined. In separate bowl mix together all dry ingredients. Add the two and mix well.
Pour batter into greased pans and bake for 1 hour or until inserted toothpick comes out clean.
1 lb ground meat of your choice. (optional.
cheese – your choice
Wash and trim the ends of the zucchini. Halve lengthwise so the halves will lie flat. Scoop out the inner flesh with a spoon,
Set aside the “canoes”
Chop the squash innards and saute with chopped onion and garlic, in some butter or olive oil.
Season with salt, pepper, thyme, and paprika.
When it’s reduced and released the liquid, add some bread crumbs and grated cheese
Monterey Jack is great, as is cheddar or Swiss.
If you were doing a meat, you’d want to cook it separately and mix it in now, then heat it all through together.
Lightly salt the canoes, then spoon the filling back into them.
Top with a bit more shredded cheese, either more of the same or some parmesan, and some paprika for color.
Bake at 350 until the skin of the zucchini starts to change color (that means it’ll be soft). If you overbake it it’ll fall apart when you try to pick it up, but it will still be fabulous
It won’t take long… check after 5-10 minutes