Zucchini, zucchini, everywhere!!!
That’s when you know summer is upon us! 🙂
Thanks to an amazing sale, we have been inundated with scores of zucchini. Â Now, don’t get me wrong, I’m never one to complain about an awesome sale.
Quite the opposite, actually.
In fact, we are enjoying every bit of our zucchini, and this recipe turned out to be a sure-fire nommy way to do it!
Plus, they make for an impressive presentation for dinner guests.  You can serve them as an entrée or side dish, depending on your number of guests.
OH, and I can safely say from personal experience that the leftovers are equally nommy.  And based on the licking of his plate, I’d say the hubby wholeheartedly concurs with this assessment, as well. 😉
Zucchini Boats
(Serves 4 to 6)
Ingredients:
- 1 T extra virgin (or virgin) coconut oil
- 4 cloves fresh garlic, peeled and finely chopped
- 1 red onion, peeled and chopped
- 2 tomatoes on the vine, chopped
- 4 oz. fresh mushrooms, chopped
- 6 zucchini
- 15 oz. can kidney beans, drained and rinsed
- 20 Kalamata olives, pitted and chopped
- 2 to 3 tsp Italian Seasoning
- Pinch of crushed red pepper
- Sea salt, according to taste
- 1 egg, whisked
- 1/3 cup Parmesan cheese (plus a little extra for sprinkling!)
- 2 to 3 tsp extra virgin olive oil
Preheat the oven to 350 degrees F.
Trim the ends of each zucchini, and then cut each in half lengthwise. Â Use a spoon to gently scoop out the pulp, leaving a 1/2 inch shell. Â Dice the removed pulp.
Heat the coconut oil in a large wok or skillet over medium-high heat.  Add the garlic and sauté until golden.  Then, add the onion, tomato, and zucchini pulp and sauté until tender.
Stir in the mushrooms, beans, olives, and seasonings. Â When most of the liquid has been absorbed and the veggies are at your desired level of tenderness, remove the pan from the heat.
When the pan has cooled to at least lukewarm, stir in the egg and Parmesan.
Fill each zucchini “boat” evenly with some of the veggie and bean mixture. Â Place the zucchini in a large, greased baking pan (or two medium pans, if needed).
Devour. 😉
What’s your favorite summer veggie?? Â Or, are you like me, and simply can’t pick just one??
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
we just had these for dinner tonight (again!) and they are AWESOME! i do want to point out how extremely versatile they are, tonight i filled them with ground breakfast sausage, navy beans, red peppers and grilled onions! soooooooo good! also, my 4 year old doesn’t really care for the zuchinni, so i put his in a sweet potato. possibilities are endless!!!! great nominess 😉
I am so thrilled that you enjoyed them, Amanda! Your filling does indeed sound SUPER nommy, and I absolutely love the idea of substituting with sweet potatoes, too!! 🙂