Earlier this year I received an email from an adoring fan asking where she could find my favorite zucchini bread recipe on A Dash of Sass.  I went to the recipe index with the intention of sending her to the appropriate link only to discover (gasp!) … I’ve never posted my favorite zucchini bread recipe!  Oh, the horror!  How can this be!  A zucchini-lovin’ fool like myself must have a favorite, stand-by recipe to share with my readers, right?  Fear not dear friends, I do have a favorite recipe … I’ve just been too consumed with scarfing down this season favorite that I never got around to posting it for your gazing eyes.

Who remembers the Zucchini Walnut Muffins that used to grace the plexiglass bakery cases of that infamous coffee chain whose name rhymes with Arbucks?  I’d be lying if I said that I didn’t have a rather large crush on those muffins back in the day.  They don’t carry them anymore, but they still haunt my dreams.  Spicy yet light, tinged with flecks of zucchini and topped with loads of crunchy walnuts.  This recipe is my slightly healthier, recreation of those hauntingly good muffins.

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Ever try something that is so perfectly ready for adaptation that you instantly begin dreaming of ways to make it better?  A chocolate chip cookie leads you to a dark chocolate cherry cookie.  Or a piece of pumpkin pie leads you to spiced sweet potato pie.  Well, that was my experience with zucchini boats.  So versatile.  So healthy.  So easy.  So many possibilities!

Zucchini makes a perfect vessel for a variety of fillings.  The insides of the zucchini are easy to scoop out, leaving a sturdy shell that is just asking to be heaped full of delicious goodness.  Choose from an Italian filling with tomato sauce, peppers and topped with mozzarella cheese or a Southwestern filling with black beans, green chilies and topped with cheddar cheese (and sour cream!).  With all these flavor combos, you will never again be screaming “What can I do with all this zucchini?!?!”

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