Once again, I’ve stuffed zucchini. With sausage. Always an artful, yet delicious, display of food. Melted cheese. The “Sausage-Stuffed Zucchini Boats,” from Gina’s Skinny Recipes, asked me to boil my hollowed zucchini halves for one minute, which made them suitably pliable. After scooping the flesh, quickly boiling, stuffing, and baking, the texture was perfect. These were kid-approved.

I decreased the ingredients to make 6 servings (using 3 zucchini). This recipe is “right on,” because it’s straightforward. The amount of filling is perfectly measured. You’ll win with these.

I impress myself, every time I make my own crackers, but I don’t do it often. The “Parmesan, Rosemary and Thyme Shortbread,” from Savory Simple, were very rich, impressive, serious, and satisfying. This is a dough that’s easy to pull together with a stand mixer. Butter, cheese, herbs, flour. I pressed my log of dough into an emptied cardboard paper-towel roll, then chilled it for 70 minutes or so. After that, I sliced my dough log into 29 wafers and baked them on parchment paper for 25 minutes. Parmesan is pronounced.

Zucchini (3) = $2.56
Italian Chicken Sausage (10.5 oz.) = $4.34

RECIPES: I’ve never failed with a stuffed zucchini, and I’m always proud of a homemade cracker
zucchini boats need at least an hour of attention; crackers require grated cheese, chilling, and baking, enough to span two hours
zucchini plays well with sausage and cheese, and speaking of cheese… parmesan is the powerhouse behind the herbed crackers

Next time, I want to tackle the “Summer Rolls” recipe, from The Humane Society, where I’ll get to wrestle with rice paper. And I also want to make Nava Atlas’ “Creamy Corn Chowder.” Come back to my site soon, to see this meal.