Go Ahead and Float My Boat.by caroline
Living in an apartment can mean a lot of things — dealing with a landlord, resisting an urge to paint your walls lipstick red, and other things of the sort. One other thing in specific? Very often an apartment = no backyard.
And no backyard = no garden.
I don’t mind so much because tending to a garden often means a world of poison ivy (oak, sumac, etc.) for me, but Dan adores growing fruits and vegetables. So, when we visit my parents, one of the things Dan enjoys most is “adopting” their garden for the duration of our stay.
The point of this story? We’re visiting Pittsburgh for the rest of the week, and earlier today Dan and my brother, Isaac, scored a few nice zucchinis from the garden.
So, the boys did the hunting and when they brought their “catch” inside, I decided it was my job to find something to do with them.
The result? Zucchini boats! My inspiration? These stuffed peppers.
LOVE! Check ’em out …
Stuffed Zucchini Boats (gluten-free + vegetarian)
- 3 large zucchini, sliced lengthwise
- 1-1/4 cups shredded carrots
- 1 bell pepper (any color!), chopped
- 1/2 white onion, chopped
- 2 to 3 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 cup frozen shelled edamame
- 1 cup cooked gluten-free brown rice
- 2 fresh sage leaves, shredded
- 1/2 Tablespoon fresh thyme, minced
- 2 small fresh rosemary sprigs (with stems removed)
- 1/2 cup fresh mozzarella, shredded
- 1 14.5-0unce can diced tomatoes
- salt and pepper, as desired
- 1 cup shredded Parmesan
NOTE: I used 1/2 of an orange pepper and 1/2 of a green pepper, and I also used Lundberg Basmati Brown Rice.
Preheat oven to 350 degrees. After cutting the zucchinis lengthwise, scoop out the centers of each half, reserving the insides of two halves. Place the hollowed zucchini boats in a shallow baking dish, scooped side facing up. Pour 1/2 cup water around the zucchinis and place in oven for 10 minutes to steam.
While the zucchinis are cooking, place ingredients (shredded carrots – diced tomatoes) in a large mixing bowl. Stir until well combined. Chop reserved insides of zucchinis and add to the mixture, seasoning with salt and pepper. Add 1/4 cup Parmesan cheese and stir to combine.
Remove steamed zucchinis from the oven and fill each boat with the vegetable and cheese mixture. (Be careful not to touch the hot baking dish without protecting your hands.) Be sure to pack in the mixture. (It’s OK if it falls down along the sides — more for later!) Top each zucchini boat with remaining 3/4 cup Parmesan cheese.
Place baking dish in oven (again –– watch your hands!) and bake for 25 – 30 minutes or until Parmesan cheese is golden brown.
I love how fresh these boats taste — all of the ingredients are whole and, for the most part, healthy. I thoroughly enjoy a dinner that makes me feel satisfied, but not full. I hate feeling overly stuffed. This dish was light and left me with a big ol’ smile on my face.