Vegetarian Zucchini Boats
If you don't have an inkling by now, I have a great affinity for zucchini. Zucchini keeps you warm and grounded throughout the crisp fall days, and is great for adding texture and earthy flavours to a meal. This zucchini boat recipe can be great for entertaining, for a side dish, or even as a main. Make this recipe if you want to reap the benefits of a slew of healing properties such as aiding in the synthesis of fatty acids, metabolising proteins and carbs, protection against oxidative stress, and more. Nutritional Values: Per Serving 290 calories Fat 23 g Carbs 22 g Protein 8 g
- Seasonings: sprinkle of each: mint, oregano, basil, himalayan salt, and pepper
- 1 lemon
- 1 tbsp coconut oil
- 6 medium sized zucchinis
- 2 tbsp olive oil
- feta cheese
- Heat an oven to 350 degrees.
- Slice the 6 zucchinis in half, and scoop out the center with a spoon, or knife.
- Dice the innards of the zucchini and mix with the grain, seasonings, and feta cheese.
- Line a baking dish with tin foil and olive oil, then set the zucchini shells in a row.
- Fill the zucchini shells with your mixture, then top each mixture with kalamata olives.
- Bake for about 20 minutes or until golden-brown.
- Once out of the oven, drizzle with olive oil, squeeze some lemon over each boat, sprinkle some extra mint, and serve.
- Notes: If you do not have already cooked brown rice, make the rice ahead of time by simmering in water for about 20-30 minutes.