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

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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 ♥

Better Than Panera Vegan Black Bean Pumpkin Soup

I love black bean soup!  Today I took a break from making super cute heart-shaped memory matching games to whip up a double batch of my Better Than Panera Vegan Black Bean Soup.  With the addition of pumpkin, it really is the best black bean soup recipe ever.  And, it's gluten-free!  This soup is in our regular dinner rotation, we like it THAT much.

The cutie pie heart memory matching games I have been working on today can be found in my Ivy Lane Designs Etsy shop:  HERE.

BETTER THAN PANERA VEGAN BLACK BEAN SOUP

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INGREDIENTS

3 - 15 1/2 ounce cans black beans, rinsed and drained
1 - 15 1/2 ounce can drained canned tomatoes
1 1/4 cups chopped onion
4 garlic cloves minced (Tip:  I use the stuff in the jar)
2 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 stick (2 tablespoons) Earth Balance butter
4 cups vegetable broth
1 - 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry

DIRECTIONS 

Using a food processor, coarsely pureé black beans and tomatoes.  In a large pot, cook onion, garlic, cumin, salt and pepper in Earth balance butter over medium-high heat, stirring until onion is softened and beginning to brown.  Stir in bean pureé.  Stir in veggie broth, pumpkin and Sherry until combined and simmer, uncovered, stirring occasionally for 30 minutes.
 
Taste.  Season soup with salt and pepper.  Taste again.  Serve with a dollop of Tofutti sour cream and crusty bread.

This is even better the second day.  I plan to make a big pot to take to a Lenten supper at our church.

Enjoy!

~Merrill ❤

Quinoa Casserole

Well, hello there!  I have been as busy as a bee with the grand opening of TimeCycled, my awesome vintage shop on Etsy.  It's been great fun scouring thrift shops, yard sales and auctions to find neato merch to include in my new shop.  Ivy Lane Designs is still going strong with 5,669 sales, offering handmade recycled nifty gifties.  Check them out!  

Tonight I made a healthy quinoa casserole that we thoroughly enjoyed.  It's vegetarian, or vegan, and gluten-free.  Feel free to substitute whatever veggies you have on hand for those listed.  This recipe is super versatile.  I included cilantro because we love it!  If you're not a fan, just omit it.

QUINOA CASSEROLE

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INGREDIENTS

• 1 cup quinoa, uncooked
• 1 tablespoon, plus 2 teaspoons extra virgin olive oil, divided
• 2 cups vegetable stock
• 1 onion, chopped (I use a large white one)
• 1 green or red pepper, chopped
• 2 cloves garlic, finely chopped
• 1 cup zucchini, cubed (about 2 small)
• 1 15-ounce can black beans, rinsed and drained
• 1 4-ounce can diced green chiles
• 1 28-ounce can diced tomatoes, drained
• 1 cup frozen corn
• 1 bunch fresh cilantro, chopped
• 1 teaspoon ground cumin
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 1/2 lime, juiced
• Salt

• 2 cups pepper jack cheese, shredded (we use dairy-free Daiya brand) - this will go on top, so do not mix it in with the rest

DIRECTIONS

Preheat oven to 375º F.  Spray a 9x13 baking dish with cooking spray.  Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cold water for at two minutes.  Drain.  In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat.  Add the quinoa and cook, stirring, for one minute.  The quinoa will begin to dry out and pop a little.  Add the vegetable stock.  Stir and bring to a boil.  Turn the heat down to low and cook, covered, for 15 minutes.  Remove the pan from the heat and let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Add onions and peppers and cook, stirring occasionally until soft, about 5 minutes.  Add garlic and zucchini and cook 3 more minutes.

Transfer quinoa to a large bowl.  Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice and salt to taste.  Mix thoroughly and transfer to prepared baking dish.  Bake 30 minutes, top with cheese and bake 10 minutes more or until melted and just beginning to brown.

Serve and enjoy!

~Merrill ♥ 

 

Vegan Roasted Eggplant and Chickpea Soup

I made the yummiest soup for dinner, and could not wait another day to share the recipe with you.  My beloved described it as "KILLER!"  I know that eggplant soup sounds weird, but it truly was delicious.  

This morning I visited the Cluster to plan the menu for the next Community Meal.  If you are new to the blog, I cook for the homeless.  While there, I trash-picked an eggplant that I used to make this killer soup.  Okay, it was in a box headed to the dumpster so it wasn't technically in the trash - yet.  

Watching the documentary "Dive!" (Netflix) made us think about food waste.  The filmmaker and his friends dumpster dive in the back alleys and dumpsters of supermarkets in Los Angeles.  In the process, they salvage thousands of dollars worth of edible food.  Great guerrilla journalism.  You should watch it.

You can find more meatless recipes HERE.

Without further ado, Roasted Eggplant and Chickpea Soup.

PRINTABLE RECIPE

 INGREDIENTS 

• 1 large eggplant (about 2 pounds total), peeled and cut into 1-inch pieces 
• 1 medium onion, diced medium 
• 2 garlic cloves, minced (I used the minced garlic in a jar from Costco) 
• 4 tablespoons extra-virgin olive oil 
• Kosher salt and ground pepper 
• 1 can (15-ish ounces) chickpeas, rinsed, drained and patted dry 
• 4 cups vegetable broth (I use the stuff in a carton)
• Oregano (I didn't measure - sorry - but I would guess that I used 1 tablespoon)
• 1 lime (or lemon), juiced (I had a lime, but a lemon would be just as tasty)
• Dairy-free sour cream (Tofutti is FABULOUS!)

DIRECTIONS 

Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic and 3 tablespoons of olive oil.  Season with salt and pepper. Arrange in a single layer on a foil-lined cookie sheet, leaving a wide strip of empty space at one end. In the same bowl, toss chickpeas with remaining 1 tablespoon olive oil. Transfer to empty space on cookie sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 40 minutes. 

Set chickpeas aside. Add eggplant, onion, broth and oregano to a medium pot. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash about 3/4 of the eggplant until soup is thick and chunky. Stir in chickpeas - TASTE - then season with salt and pepper. Add juice from one lime (or lemon).  To serve, top with a healthy dollop of dairy-free sour cream.  YUM! 

Serving suggestion:  Serve with crusty bread.  We like the green olive bread topped with fresh rosemary and salt from Costco.  

Enjoy!

~Merrill ♥