Grilled Elk Zucchini Boats

In Animal, Vegetable, Miracle Barbara Kingsolver describes zucchini season as an invasion of the Italian dirigible. Stores are filled with a horde of these foot long zeppelins; home gardens are overflowing with even larger blimps. It is always a challenge to use every zucchini.  When my parents first introduced me to this invasion, our home-grown zucchini were all at least a couple feet long.  After 20 years, they've finally figured it out, harvest the zucchini young and repelling this armada is much less daunting.  Now we harvest them when they are only about 12 inches.  Even so, the number of zucchini five plants produce is outlandish.  From July through August, every dinner includes zucchini, yet, I've never gotten tired of it.

My favorite way to prepare zucchini is simple: slice it in grillable sized pieces, coat with olive oil and grill until tender.  

This summer, Erin reintroduced me to stuffed zucchini and it was amazing.  Here's her recipe:

Stuffing

1lbs elk, preferably Montana wild game, possibly inherited from a delinquent ex roommate

1/2 C onion (diced)

1/2 C bread crumbs

2 Tbsp fresh thyme

2 Tbsp fresh basil

1/2 C diced brown italian mushrooms

1 egg

2 cloves garlic (minced)

1/2 tsp salt

1 tsp pepper
1/2 C pine nuts (toasted)
1/2 C feta cheese

Roasted Red Pepper and Tomato Sauce
1 12 oz jar of roasted red peppers
1 can diced red tomatoes
2 Tbsp balsamic vinegar
1 Tbsp chopped basil
(Optional: spice up the sauce with red pepper flakes or Siracha)

3-4 12" Zucchini, also preferably inherited or home grown.

Prepare the zucchini boats by slicing each zucchini in half lengthwise and hollowing out each half. A melon baller works great and also makes it possible to saute the melon balls with salt and pepper for a tasty app!  Leave 1/8" to 1/4" of flesh. Set aside. To make the stuffing, place the elk burger in a large bowl.  Add all the other ingredients and mix well. Stuff each zucchini half with an equal amount of elk burger.  Grill/bake each boat until the zucchini is tender and the meat is cooked all the way through.

To make the sauce:
Blend all ingredients on high until saucy.  Salt and pepper to taste.

Sauce may be made a day ahead and keeps for about a week.  Stuffed zucchini boats also freeze well and offer a tasty winter reminder of warm summer days long gone.