GRAND RAPIDS, Mich (WOTV) – Looking for a light summer dinner in a hurry? Look no further than these stuff zucchini boats. They were delicious, vegetarian, and the perfect meal on a warm night. I love this recipe because it can be modified 100 different ways with anything you have in your fridge. I took the scraps of the night before’s dinner to make something new! Here’s the step-by-step:
Gather your ingredients
Take a look in your fridge for ingredients. I used black beans and corn (which I always have on hand), cooked quinoa (from last nights dinner), and a Mexican cheese blend. This recipe would work great with any sort of protein, rice, or veggie blend. I think next week I’ll try brown rice, feta, sun-dried tomatoes, and kalamata olives, yum! Check WOTV 4 Women’s Pinterest page for tons of recipe inspiration.
Prep, prep, prep!
Please, excuse the dirty counter from the prep. First, combine all the ingredients in your filling. Then, remove the zucchini stem and cut in half long wise. Use a spoon to scrape out the seeds and some of the flesh to create a trench in the zucchini.
I love zucchini so I left my trench slightly smaller (1/3 of an inch), but you can make yours as deep as you like. Just make sure you don’t puncture through the skin.
Stuff your boats
Spoon in the filling! The zucchini is pretty sturdy so you don’t have to worry about over stuffing it or the boat tipping over. Since my filling contained cheese, that acted like the glue that kept everything together. Pop them in a 350 degree oven for 20-25 minutes.