I have an incredible batch of zucchini squash growing from some seeds that I got from Strictly Medicinals this spring. It’s truly a sight to see how one day they will be two inches long and the next day they will be literally a monster squash. I have brought some to my office to share with my incredible community. I have even set some out by our mailbox to share with neighbors. I truly think that if we all just grew a few veggies or raised a few backyard chickens our community would be so much better fed. The phrase….

If you have more than you need build a bigger table – not a higher fence.

Comes to my mind often. I definitely garner a great deal of satisfaction knowing that a tiny seed has created an abundance of nourishment that can feed friends and strangers alike.

While I was talking to a friend about these crazy beautiful squash she shared a recipe that is a great way to enjoy the deluge of squash love. I went straight home and made it that night. I think you will agree that the zucchini love boat is a great way to celebrate summer.

Zucchini Love Boat

– one large zucchini (she called it a bat)

– one large onion chopped

– butter to sauté

– any veggies you have in the fridge

– one pound ground sausage or beef (we get ours from Polyface or Full Quiver Farm. It definitely matters where you get your high quality meats from.)

– parmigiana for the top

– bread crumbs ( I make my own with day old Einkorn bread in the Vitamix and store in the pantry)

– garlic, salt, pepper and any seasonings you like. (I use Ballerina Farm season salt in this dish. I also used Cromwell’s garlic salt as well)

Sauté onions in butter until soft. Cut the zucchini bat in half lengthwise. Add sausage next and brown . Next add veggies and anything else that strikes your fancy. I had leftover grilled broccoli that I added as well as roasted garlic. Add the scooped insides of the zucchini. Add enough bread crumbs to make the mixture set up. Cook and season to taste. Place the delicious mixture back in the zucchini. Sprinkle with olive oil and parmigiana. Bake at 375° to 400° until the zucchini is soft. I served it with warm marinara sauce.

Tell me how you liked it.

You can find me @barefootchiro on Instagram or in my office on Tuesdays and Fridays.

Love & Zucchinis, Dr. C