Stuffed Zucchini Boats


This was a Saturday packed with activities.  Soccer, a neighbors birthday party, trip to grandma and papas house and then into Boston to celebrate my birthday.  Our only real break was lunch!  So I made stuffed zucchini boats full of flavors and really healthy to keep you going on a busy day.

Start by prepping the zucchini.  Slice the ends off of the zucchini and scoop out the middles, or what I call the “guts”.  Place the boats on a lined baking sheet and place them into a preheated oven to roast.

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Never throw away the unused middles, they are great in a smoothie or chopped up and used in a veggie mix sautée.

Next I got some brown rice going on the stovetop.

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After the rice is fully cooked I mixed in a cup of my leftover pumpkin purée from yesterday.  Remember, I mentioned there were a ton of uses for pumpkin purée.

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Season with salt, pepper, nutmeg or whatever fresh herbs your nave on hand.  It is your choice to play with the flavors here.

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Scoop the rice mixture into the cooked zucchini boats.  They should be stuffed pretty full with the pumpkin rice mixture.  I then topped them with some shredded chicken.  I made a giant chicken the other day and we are working our way through the leftovers.

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I sprinkled them with cheese and placed them under the broiler for a few minutes to melt the cheese.

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This is a great meal to use until items in your fridge, you may choose another protein to add or change up the cheese etc.  Make it your own.  An easy meal packed with goodness straight from the farm.  Enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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