Smooth Sailing Zucchini Boats

 

 

 

The idea to develop this recipe was definitely Ashleigh's. I thought these pretty little boats were going to be a flop from the get-go.

 

 

Boy was I wrong.

 

 

 

 

 

They are quick and easy to make(especially if you have leftover rice like we always do), and it is a relatively simple dish in terms of ingredients, but they are so good. With sweet, savory and tangy components, these zucchini boats are like an explosion in your mouth. An explosion of delicious.

 

 



 

 

 

(Serves 2 as a main dish or 4 as a side)

 

Ingredients:

 

 

-2 zucchini

-2 tomatoes, diced

-3/4 cup mushrooms, diced(I used 6 baby portabella mushrooms)

-1/2 onion, diced

-2 cloves garlic, diced

-1 Tbs. olive oil

-1 cup cooked brown rice

-1 tsp. oregano

-1/2 tsp. salt

-1/4 tsp. pepper

1 tsp. agave nectar

-1/2 small lemon

 

 

Method:

 

 

Preheat oven to 375 degrees Fahrenheit. Sauté onion and garlic in olive oil until onion becomes translucent. Meanwhile, half your zucchini and carefully scrape the inside out to make a hollow boat shape. Chop the scraped out zucchini middles and add them to the pan along with the tomatoes, mushrooms and rice. Cook for about 5 minutes, or until veggies are cooked through.

 

 

Mix in oregano, salt, pepper, agave nectar and lemon juice. Remove from heat. Place your zucchini boats on a baking pan and fill with rice mixture. Even after heaping the mixture onto your zucchini boats you will have about half leftover. This is a good thing. The rice is the best part!

 

 

We like to scoop the leftover mixture into a corner of the pan and cook with the zucchini. Bake for 15-20 minutes and serve the boats with a scoop of extra rice mixture.