Zucchini boats are colorful, nutrient-dense, vehicles of yumminess. They are also a great dish to bring for a potluck dinner. Especially when you really want to eat healthy, but you know everyone else is bringing unhealthy stuff, like macaroni salad and hot dogs – yikes! – you will be the hit of the party with this dish!
Vegans and carnivores will be delighted with this veggie entree.
Serves: 12
Ingredients: 6 medium zucchini 1 TBS olive oil 1 TBS ground turmeric ¼ tsp. black pepper 1 medium onion, chopped 1 tsp. minced garlic 1 (8oz.) pkj baby bella or button mushrooms, chopped 1 red bell pepper, ¼” diced 1 (10 oz.) bag spinach 1 cup marinara sauce 1 tsp. oregano ¼ tsp. fennel seeds salt and pepper, to taste grated parmesan cheese, optional
Preparation: 1. Preheat oven to 400F degrees. 2. Wash and dry zucchini. With a small spoon, scoop out inside of zucchini, leaving a ¼” wall. Set aside face down on paper to drain. 3. Heat olive oil over medium-high heat. Add turmeric and black pepper, cook until bubbling. 4. Add onion and sauté until translucent (3-5 minutes). Stir in garlic and stir until fragrant (~ 30 seconds) – do not brown. 5. Add mushrooms and bell peppers and cook until soft (3-5 minutes). 6. Stir in marinara sauce and spices and mix well. 7. Add spinach and cook until wilted (1-2 minutes). 8. Turn zucchini boats over and place on an aluminum foil lined baking sheet. Wipe out any excess liquid. 9. Fill zucchini with vegetable mixture. 10. Bake for 25-30 minutes or until zucchini is soft. 11. Optional – sprinkle with grated parmesan cheese while hot.
Nutrition Facts: Calories 70 Carbohydrates 9 gm Fiber 3 gm Fat 2.5 gm Sodium 50 mg Protein 3 gm
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