So I planted one zucchini this year because last year I planted two and had more zucchinis than I knew what to do with. Guess what? Turns out one plant might still be too many. They're very prolific, you know, and there are only so many things you can do with a zucchini. Swimming in a sea of zucchini, I realized the only solution was to build a boat.
Zucchini Boat With Wild Rice, Cranberries and Toasted Pine Nuts
- 1 medium zucchini
- 1 medium yellow onion
- 1/4 cup pine nuts
- 1/4 cup dried cranberries
- 2 1/2 cup cooked wild rice
- 2 tbsp extra virgin olive oil
- salt & pepper to taste
Preheat oven to 350 degrees. Lightly toast pine nuts in a pan over very low heat. Slice a medium zucchini lengthwise and scrape out the pulp. Finely chop pulp into small pieces and set aside. Dice onion and saute to al dente in oil over medium heat (about 3 minutes). You still want a crisp bite to the onion. Add zucchini pulp and saute for a few minutes longer and remove from heat. Mix onion and pulp with rice and then stir in dried cranberries and pine nuts. Fill hollow zucchini with mixture and bake for 20-25 minutes.
Zucchini Boat with Spinach, Feta & Garlic
- 1 medium zucchini
- 1/2 cup feta cheese (or more if you're like me)
- 2-3 cloves finely chopped garlic
- 2 handfuls fresh spinach cut
- sea salt to taste
Preheat oven to 350 degrees. Slice a medium zucchini lengthwise and scrape out pulp. Saute garlic and pulp in oil over medium heat (about 3 minutes). Did you know that waiting ten minutes after cutting garlic and before cooking it allows a compound called allicin to produce. This has oodles of health benefits including lowering blood pressure and reducing lipids, not to mention it keeps the mosquitoes away. Ok, back to the recipe. Stir in spinach and feta to garlic and pulp mixture. Saute until spinach wilts and cheese starts to melt. Fill your boat and bake for 20-25 minutes until zucchini is fork tender.