The past four days of my life have been crayyyyyzaaaayyyyy. Yes. I must use that specific amount of hyperbole. We had a cute four-year-old niece sleep over, a filthy dog that rolled in all sorts of outdoor nastiness, a fun dinner party with friends, and family dinner and all sorts of little in-between things that came up. Most inconvenient of all was the terrible weather that rendered it impossible to take decent pictures inside, and the loss of water in our house on Saturday morning. Suffice it to say that I did not document any of my cooking exploits Friday-Sunday. I will put those recipes up in the near future when I take another swing at them.
Today, though, I am making a yummy, simple supper-these quick and easy Quinoa Stuffed Italian Zucchini Boats, and a post to come in the near future, a fast and good for your belly and your soul summery Greek Yogurt Chicken Salad with Apples on Whole Wheat. Look for that one soon!
We got a ton of pretty little Italian squashes in our Bountiful Basket produce haul this week. I had to come up with a few dishes that used them this week, and this is the first. I have never really cared for zucchini unless it was baked and covered in cheese, marinated and grilled, or grated up into bread or heavenly Chocolate Zucchini Cake. These little boats are a great new addition to my limited list of methods of zucchini consumption. They are roasted to bring out their natural flavor, stuffed with deliciously seasoned quinoa and baked to meld all of the flavors together. You will love these. I think kids will enjoy them a lot, and they are really, really easy to whip up. If you have 10 minutes of prep time, you can make these babies and then you can eat them and feel satisfied that you made an amazing, whole-food meal that is nutritious and absolutely mouth-watering. This could easily be made vegan if you omit the cheese.
We got a ton of pretty little Italian squashes in our Bountiful Basket produce haul this week. I had to come up with a few dishes that used them this week, and this is the first. I have never really cared for zucchini unless it was baked and covered in cheese, marinated and grilled, or grated up into bread or heavenly Chocolate Zucchini Cake. These little boats are a great new addition to my limited list of methods of zucchini consumption. They are roasted to bring out their natural flavor, stuffed with deliciously seasoned quinoa and baked to meld all of the flavors together. You will love these. I think kids will enjoy them a lot, and they are really, really easy to whip up. If you have 10 minutes of prep time, you can make these babies and then you can eat them and feel satisfied that you made an amazing, whole-food meal that is nutritious and absolutely mouth-watering. This could easily be made vegan if you omit the cheese.
