• Stuffed Zucchini Boats

    Profile photo of Styna

    Over a year ago

    There’s a shop nearby me that sells local produce for SUPER cheap.
    Well last week they had these MASSIVE zucchinis for .50 cents each. By massive, I mean they were literally the size of a 2-liter bottle.
    So I bought two of them.
    For the last week, I couldn’t figure out what I wanted to make out of them.
    Today I decided to just take a bunch of stuff out of my fridge and put together what sounded good.
    So here we go:

    I cut 1 zucchini in half width-wise, then again length wise.
    I scooped out all the seeds from the center (saving them for next years garden)
    so I was left with four zucchini boats about 6 inches long and 4inches across.
    I poured about a tsp. on olive oil on each one.
    for each boat, I chopped up 1 clove of garlic, 2 small mushrooms, and a cup of spinach, then packed it in the boat.
    I then added 2 tbs of pinto beans that I had boiled last week, layered them on top.
    I added a little salt and pepper, then put a single layer of spinach on top (raw spinach)
    I wrapped them up individually in tin foil, and baked them at 375 for about an hour.
    I unwrapped them, put some daiya pepperjack cheese on top, and then wrapped them back up for another 5 minutes to let the cheese do it’s thing.

    It was a long process, but they are SO delicious!! and quite healthy!
    277 Calories.
    17.5 g Protein.
    8.8 g Fiber.
    6,963 IU Vitamin A.
    76 mg Vitamin C.
    538 mg Calcium.
    5.5 mg Iron.
    1,573 mg Potassium.

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  • Profile photo of ANITAH

    Over a year ago

    Will try.

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