Tag: summer squash

Simple Stuffed Zucchini Boats

I love summer cooking because there is such an abundance of produce, a variety of flavors and healthy ingredients that pair well to make simple meals.  This week, for “Farmer’s Market Friday” (on Facebook), I am spotlighting one of my favorites.  An ingredient grown every summer in my garden and found at many farmers markets…. zucchini.  There are several ingredients you can substitute like summer yellow squash, peppers and 8 Ball Zucchini.  Similar to my recipe seen in Frederick Lifestyle Magazine and  City Lifestyle Magazine  from last summer.  Recipe:  Stuffed 8-Ball Zucchini

If you’re looking for a super simple summer side to accompany your summer vegetarian dishes or pair with your gilled meat, this is another one of my “super simple summer favorites.”  Simple Skillet Zucchini and Squash. Have fun with the produce, get creative and see what you like best with these yummy summer goodies.

Simple Stuffed Zucchini Boats #farmtotable #simplenutrition #simplerecipes

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Zucchini packs a powerhouse of healthy nutrients.  It’s high in antioxidants, supports digestion and heart health, has shown to strengthen vision and has been linked to weight loss.  It may help reduce blood sugar, strengthen bones and support thyroid function.

Originally from Italy, this tasty ingredient is often found combining Italian flavors, sauces and cheeses.  Today I am sharing a healthier spin on this delicious dish.  This recipe can be modified in many ways to your liking and palate.

Simple Stuffed Zucchini Boats

 

ingredients:
  • 4 medium zucchini (my garden or The Jefferson Corn Stand)
  • 1/2 Tbsp avocado oil (or oil of choice)
  • 1/2 onion (The Jefferson Corn Stand
  • 2 garlic cloves, minced (can substitute powder garlic)
  • 2 tsp Italian seasoning (I use Tuscan Dipper from Olive and Basket)
  • 1/2 jar of organic sauce of choice
  • 1 lb bison or lean meat of choice
  • shredded cheese (I used goat)
  • salt and pepper to taste
  • Optional: Sometimes I add in fresh chopped peppers to this dish.  I also sometimes add in fresh chopped herbs in place of the dry seasoning.  Chopped fresh parsley can be added as a finishing garnish too.
  • Added nutrient option: Microgreens for a healthy topping (I use Maryland Microgreens)

NOTE: If you prefer non-meat options, you can substitute quinoa, chickpeas, beans, extra veggies and other cheese option. 

directions:
  1.  Preheat oven to 425 degrees.  Coat a large baking dish or cast iron pans with additional oil.
  2. Cut ends off of the zucchini and discard or compost.  Cutting lengthwise, carefully slice each zucchini in half.
  3. Using a small spoon or melon baller, carefully scoop out the seeds.  These can also be disposed of or saved to add back into the sauce.
  4. On the stovetop, heat a pan to medium heat and add the oil.  Add the onion and cook for 3-4 minutes.  Followed by the garlic.  Combine and cook for an additional 30-60 seconds while stirring to avoid browning.
  5. Add in the meat and seasonings.  Stir to combine.  Cook the meat mixture until brown and cooked through.
  6. Once the meat is fully cooked, add in the sauce and stir to combine.
  7. Reduce heat to low and simmer for at least 5 minutes.
  8. Carefully fill your prepared boats with the saucy meat mixture.  Top with shredded cheese.
  9. Bake boats for 25-30 minutes or until zucchini is tender and cheese has a golden brown.
  10. If desired, garnish with fresh chopped parsley and micro greens.
  11. Enjoy! ?

XOXO,

Kim

Stuffed 8-Ball Zucchini

There has been an abundance of zucchini and squash this season and I’ve been having fun cooking up different recipes.

From my own garden to the farmers market, these healthy ingredients have provided quite the bounty this summer.  Zucchini comes in a variety of colors and provides many health benefits.  Low in calories and loaded with anti-inflammatory properties, zucchini are also a great source of Vitamin C and antioxidants. They are high in potassium, support a healthy gut and digestion and help cool the body during hot summer months.

Zucchini boats and cups are super easy to make and they’re fun to do while sharing quality time with family.  If you cannot find these adorable 8-Ball Zucchini, you can make boats with long ones. Instead of cutting off the tops, cut the long ones lengthwise.

Stuffed 8-Ball Zucchini Recipe

Ingredients:

4 large round zucchini

1/2 onion, chopped

2 garlic cloves, diced

1 pepper (any color), chopped

1 pound of lean meat (bison, turkey, beef)

1 cup quinoa (cooked)

2-3 Tablespoons avocado oil

1/2 Tablespoon Italian Seasoning

1/4 Cup Fresh Basil, chopped

Optional: Fresh grated cheese like goat or sheep cheese

 

Directions:

Preheat oven to 375 degrees.

Carefully cut tops off of zucchini with a sharp kitchen knife. Place stems to the side.

Using a melon baller or knife and spoon, carefully scoop out the inner flesh of the zucchini, leaving a little flesh as the shell.

Place cups in a lightly greased roasting dish and cook for 10 minutes.  When removed from the oven set aside and lightly cool for handling.

Heat avocado oil in a skillet or cooktop pan on the stovetop over medium heat.  Cook the chopped onions and peppers for about three minutes. Add the garlic and cook for another couple of minutes. Set aside in a bowl.

In the same stovetop pan, cook the meat until throughly cooked through. Add the dry seasoning and combine with the onion and pepper mixture. Add in the cooked quinoa and toss with the fresh basil. Combine all ingredients and spoon the mixture into the shells.

Tightly pack the cooked mixture into the cups.  You may have some mixture leftover. This can be stored in an airtight container for later use.

Roast uncovered for 15 minutes.  If adding cheese, do so now and roast another 12-15 minutes or until the zucchini is tender to the touch and the filling is lightly browned.

Enjoy!