Stuffed Zucchini Boats and 6 Other Yummy Zucchini Recipes

This time of year, when our garden is overflowing, we are always in search of delicious and creative ways to prepare zucchini.  This recipe for stuffed zucchini boats hits a home run.  I have my next-door neighbor to thank for the inspiration.  It's super easy and kid-friendly.  Win win! 

On to our stuffed zucchini boats...    

STUFFED ZUCCHINI BOATS

Printer-Friendly Recipe

INGREDIENTS
 
2 large zucchini (or 5 smaller), cut in half, insides scooped out (reserve insides)
1 1/2 cup pearl couscous (sometimes called Israeli couscous)
2 1/2 cups vegetable broth
2 tbsp. olive oil
2 red bell peppers, seeded and diced
3 scallions (green and white parts), diced
1/4 cup portobella mushrooms (or any raw mushrooms you have on hand), diced
1/4 tsp. cayenne
2 tsp. dried parsley
3 tbsp. crumbled feta (you may substitute a dairy-free cheese, like Daiya provolone, for the feta)
2 tbsp. pine nuts, toasted (for topping)
½ tsp. salt, or more to taste (add gradually, thoroughly mixing and tasting each time)
¼ tsp. pepper
Juice of 1 lemon

DIRECTIONS

Preheat oven to 375 degrees.

Add vegetable broth to large pot and bring to a boil.  Add couscous and a pinch of salt to pot.  Reduce to a simmer and cover. Cook 10-15 minutes, until all veggie broth absorbs.

Trim the ends off zucchini.  Cut zucchini in half lengthwise, then scoop out pulp, leaving about 1/2 inch shells.  Finely dice pulp and place in bowl.  Set aside.

Warm a large skillet over medium heat, then add 1 tbsp. olive oil.  Once oil is hot, add red peppers and scallions.  Cook and stir occasionally, until peppers soften, about 8 minutes.  Add remaining 1 tbsp. olive oil, mushrooms and zucchini pulp and cook another 3-5 minutes.  Season with cayenne, parsley, salt and pepper.  Remove from heat, then add couscous and mix.

Heat a small skillet over medium-high heat, then add pine nuts.  Toast until golden brown, flipping pan occasionally, about 3-5 minutes.

Divide couscous mixture evenly among zucchini. Top with crumbled feta and toasted pine nuts.

Line two baking sheets with parchment, or lightly spray the baking sheets with cooking spray. Place zucchini on tray then put in preheated oven for 25 minutes until zucchini softens.  Once cooked through, remove from oven.  Squeeze fresh lemon juice on top of all zucchini.

Serve and enjoy! 

Here are six additional tried and true zucchini recipes:

Fried Zucchini with Creamy Horseradish Dipping Sauce (my favorite!  I could eat the dipping sauce with a spoon! 

Low-Carb Zucchini Lasagna (without noodles).  (in a word, YUMMMM!)

Taco Pie with Zucchini and a Mashed Potato Crust (great for all ages) 

Quinoa Casserole with Zucchini (super versatile, and it's vegetarian, or vegan, and gluten-free) 

Panang Curry with Zucchini (you'll never miss the meat)

Fresh Roasted Tomato Pasta Sauce (a great way to use your garden veggies, and freezes nicely)

If you have a zucchini recipe that you love, please share it with me!

Happy cooking,

~Merrill ♥

36 Diet Cookbooks: Lose Weight and Feel Great!

I love cookbooks!  Healthy vegan cooking is my latest interest, ever since my beloved jumped feet first into a plant-based diet.  He's now lost 40 lbs. without even trying!  Rather than take my chances and buy cookbooks that I may never use, I audition them, thanks to my local library.  Test drive before you buy.

Click on the titles listed below for a description of each cookbook.  Our library allows us to reserve books online for free, which is one of the best deals around!

Stack #1:

• The Kind Diet 
• You Won't Believe It's Vegan
• This Crazy Vegan Life
• Blissful Bites 
• The 30 Minute Vegan
• Vegan Indian Cooking 
• New Vegetarian Cooking
• Vegan Cooking for Carnivores (this is the first book from those auditioned that I bought.  It's written by Ellen's personal chef.  Other than it being a little light on the spices, everything I have made has been delicious).  
  

Stack #2:

• Vegan Holiday Kitchen
• Short-Cut Vegan
• Vegan Soups and Hearty Stews for All Seasons
• The 30 Minute Vegan's Taste of the East 
• The Vegan Table 
• Simple Vegan 
• The Inspired Vegan

Stack #3:

• The Accidental Vegan
• Refresh 
• Vegan Family Meals 
• Sweet Vegan 
• Babycakes Covers the Classics 
• How it All Vegan 
• Quick and Easy Vegan Bake Sale 
• Appetite for Reduction 
• The Sexy Vegan Cookbook (This is my daughter's favorite of the bunch.  She made the pumpkin roll, which is to die for!)
• Vegan Soul Kitchen 
• Vegan Lunch Box

Stack #4:

• 125 Best Vegan Recipes 
• The Vegan Family Cookbook 
• The Best Veggie Burgers on the Planet 
• Main Street Vegan 
• Let Them Eat Vegan 
• Sweet & Easy Vegan 
• Speed Vegan 
• Gluten-Free Vegan Comfort Food 
• Great Chefs Cook Vegan

Here's to healthy cooking and eating!

~Merrill ♥    

Meatless Monday: Fried Zucchini with Creamy Horseradish Dipping Sauce

With zucchinis the size of my calf (leg, not farm animal), the race is on to cook all that our garden is producing.  Tonight was the night to break out the deep fryer and throw calorie caution to the wind.  Panko bread crumbs make a light breading for this delicious fried zucchini.  And the dipping sauce is so lip smackin' delicious that I could eat it with a spoon!

FRIED ZUCCHINI

INGREDIENTS

• Canola oil, for frying
• 3 large zucchini, cut into large fries or 1/2-inch rounds
• 1/2 cup all-purpose flour
• 1 1/2 cups panko bread crumbs
• 1/4 cup finely grated Parmesan (stuff in the can is a-okay)
• 2 tablespoons finely chopped fresh parsley leaves (the conversion is 3:1 fresh to dried or, in this case, 2 t. of dried)
• 1/4 t. cayenne pepper
• Salt and freshly ground black pepper
• 3 eggs, lightly beaten
• 1/4 cup water

DIRECTIONS

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, cayenne and salt and pepper, to taste. In a third plate add lightly beaten eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.  My daughter set up an assembly line.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 minutes. Drain on a paper towel lined cookie sheet and immediately season with salt and pepper.  Serve with creamy horseradish dipping sauce (recipe follows). 

CREAMY HORSERADISH DIPPING SAUCE

INGREDIENTS

• 3 tablespoons prepared horseradish (most often found in the dairy section)
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons dry mustard
• 1/4 cup and mayonnaise (reduced fat is okay)
• 1/8 teaspoon cayenne pepper
• 3/4 cup sour cream (reduced fat is okay here as well)

DIRECTIONS

Mix.  Dip.  Gobble it up!

Click HERE for more vegetarian recipes. 

~Merrill ♥ 
  

Meatless Monday: Fresh and Fast Edamame Dip

This is a super fast (five minutes or less), easy recipe.  The perfect thing to throw together when friends drop by.  I made it with all ingredients that I had on hand.  Yummy and fresh tasting!  

INGREDIENTS

• 1 12-ounce bag frozen shelled edamame, thawed (I buy mine already shelled)
• 8 ounces soft goat cheese (I bought mine at Costco, natch!)
• 1/4 c. water
• 1 t. lemon zest, minced (read about my favorite zester HERE)
• 2 Tbsp. lemon juice
• 1 Tbsp. minced garlic
• 1 1/2 t. wasabi paste (comes in a tube in the Asian section of the grocery store - see photo below)
• 1/2 t. black pepper
• Pinch of salt (taste and add gradually)

 

DIRECTIONS

Whizz all ingredients, except for salt, in food processor.  Taste and add salt as needed.  Scoop into bowl and serve with cut up veggies and/or crackers, pita chips, whatever strikes your fancy!  If you have a garden, you're made in the shade.  Enjoy! 

Click HERE to check out all of my Meatless Monday recipes.

~Merrill ♥