When spring’s seeds turn into fresh summer produce, it’s likely you’ll find yourself with more fruits and vegetables than you know what to do with. You can dip cucumbers and bell peppers into hummus, make an easy caprese salad with tomatoes and turn your berries into summertime desserts. But one plant, zucchini, seems to really thrive in the summer. After grilling zucchini and turning it into zoodles and soup, what else is there to do with this simple summer squash? The answer, my friends, is zucchini boats.
Zucchini boats are aptly named. You take garden fresh zucchini, slice it in half and scoop out some of the center. Then, you mix together the center pulp with a filling (in this case, mushrooms, brown rice and marinara sauce), refill the zucchini, top the whole thing with cheese and bake. Soon, you’ll be sailing away to a delicious, fresh summertime meal….
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