Tuesday, August 23, 2011

Stuffed Zucchini Boats

serves 4-6

This is a hearty, yet light, meal, perfect for warm nights.  This is also a great way to use up the bounty of zucchini that so many summer gardens leave us with!  

1/2 of a yellow onion, finely chopped
2-3 cloves of garlic, chopped
1/4 c. crimini mushrooms, chopped
1/2 of a red bell pepper, finely chopped
2 T. flat leaf parsley, chopped
2 T. basil, chopped
3/4 c. of strained tomatoes
juice of 1/2 a lemon
3 T. nutritional yeast (or parmesan cheese) plus more for topping- (optional)
1 1/2 - 2 c. grains of your choice (I used Trader Joes Harvest Grains, but quinoa, millet, or even orzo would work)
salt and pepper
dash of red chili pepper flakes (optional)
4 large zucchini

Preheat oven to 425 degrees.

Slice zucchini in half, lengthwise.  Take a spoon and scoop out seeds, this will be the "boat" for your filling.

Cook grains according to package directions, set aside.

In a large cast iron skillet, heat a little olive oil over medium heat.  Add in onion and garlic, saute until translucent.  Add in mushrooms and bell pepper, cook another 3-4 minutes.  Finally, add in herbs, tomatoes, lemon juice, s/p, nutritional yeast/cheese, red pepper flakes and grains.  Cook for an additional 5-10 minutes, or until filling has absorbed some of the liquid from the tomatoes.

Fill each zucchini boat with veggie-grain mixture and season with s/p (if you are using parmesan cheese, sprinkle extra on top). Place in a baking dish and then in oven.  Cook for about 30-40 minutes, or until zucchini is tender but not mushy.  Sprinkle with a little extra nutritional yeast and serve!

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