Get On the Boat, the Zucchini Boat!

In my household of two, I am the main cook while Rob takes care of the dishes.  Some people may think that I have it easy since cooking is the fun part, but it is EXHAUSTING trying to come up with new and delicious recipes all the time.  Thanks to Pinterest, this task has been alleviated for a little bit, but now I am stuck with the wonderful job of making sure that my pantry is stocked with the right ingredients at all times.  I have been drooling over this recipe for stuffed zucchini for quite some time now, but unfortunately I was missing more than half of the ingredients it called for.  I decided to try stuffing my zucchini (that sounds dirty doesn’t it?) with whatever vegetables I could find at the fridge at the moment.  Guess what — my gamble was worth it!  This dish ended up being tasty, filling, and easy to prepare!  I am already thinking of other ways I can stuff it next time — orzo salad? garlic, cheese and bread crumbs?, curried cauliflower and chickpeas? I don’t mind if I do!

Ingredients:
– chopped tomatoes
– chopped parsley
– chopped onions
– chopped mushrooms
– minced garlic
– two zucchinis
– salt and peper

Directions:
Cut two zucchinis length wise
– Scoop out the guts with a fork and then chop into cubes
– Combine zucchini, tomatoes, mushrooms, onions, and garlic in a skillet and saute until cooked
– Stuff vegetable mixture into hollowed out zucchinis, top with shredded cheese and fresh parsley
– Cook in 400 degree oven for twenty minutes
– Salt and pepper to taste
– Serve immediately

I served my zucchini boats with some tzakiki sauce on it just because I had some laying around.

 

 

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