Traditional Indigenous Recipes

Zucchini Canoes

This is a good recipe for those giant zucchinis many of us often miss in our gardens. It’s hard to believe, but sometimes these squashes manage to hide under the wide leaves and grow to be more than a foot long. Many people use these giant squashes to make bread, but you also can make a side dish that kids will like, especially if you call them “canoes.”

Ingredients:

2-4 large zucchinis

1/2 pound ground lean meat (we like turkey)

1 cup cooked wild rice

1 cup of chopped onions

4 large tomatoes, pureed

2 T olive oil

*Italian bread crumbs, or crumbs you make yourself are optional. Corn meal doesn’t work well, but with the rice, you really don’t need the bread.

Optional spices (to taste):

Garlic
Dill
Parsley
Parmesan cheese

Cut the squash lengthwise and take out flesh, leaving 1/4 in. of pulp inside to help the squash retain its shape (a melon ball scooper works well for this).

Place the emptied zucchini skins in a baking pan (I use a glass pan).

Sautee the ground meat, squash, spices, and olive oil until meat is done.

Remove from heat and add the cooked rice and beaten egg and beat well.

Fill each emptied zucchini skin with the mixture, cover with foil (or glass top) and bake at 350 degrees for approximately 45 minutes—or until squash is firm and tender.