Zucchini​​ Love Boats

By Samantha Binkley

Summer is coming and you know what that means for us gardeners? It’s zucchini love OR hate depending on how many you have! I always have too many and struggle to find new ways to use them.

This recipe is a healthy, filling and delicious meal and if you leave off the cheese (I only added a small amount here) it’s a vegan meal-oh and it also qualifies for “Meatless Monday” meals too. A total win-win for me and my guy!

For this recipe, I made the tomato sauce from scratch, so I used my Healthy On You® Italian Spice blend “Let the Good Thymes Roll.” It’s perfect because the fragrant garlic, basil, and sage give the pasta sauce and quinoa delicious flavor blast.

Ingredients

Makes 4 servings

  • 4

    medium-sized zucchini, cut lengthwise, seeds scooped out

For the Sauce

  • 1

    tbsp olive oil

  • 1

    26 oz box, Pomi brand strained tomatoes

  • 1

    small onion, diced

  • 6

    garlic cloves, minced

  • 2

    tbsp Healthy On You® Let the Good Thymes Roll Italian Spice Blend

  • 1

    tsp sea salt and fresh ground pepper

For the Quinoa Stuffing

  • 1

    tbsp olive oil

  • 1

    cup quinoa, cooked per package instructions

  • ½

    onion diced

  • 2

    garlic cloves, minced

  • 1

    cup mini bella mushrooms, diced

  • ½

    red pepper, diced

  • ½

    tsp sea salt

  • ½

    cup shredded mozarella 

Preparation

Make the Sauce

  1. In a medium saucepan, saute the onion, in the olive over medium heat for 3-5 minutes.

  2. Add the garlic and continue to cook until fragrant, another 2 minutes.

  3. Add the tomato sauce, and the Let the Good Thymes Roll spice blend.

  4. Stir, cover and cook over medium-low heat for 20 minutes stirring occasionally.

  5. Remove from heat and add salt and pepper.

Make the Quinoa Filling

  1. Heat the olive oil in a nonstick skillet or saute pan. Add the diced mushroom and quickly saute until reduced, about 2-3 minutes.

  2. Add the onions, garlic, and stir, combining all the ingredients. Cook for another 5 minutes under low heat.

  3. Add the diced bell pepper and cook together for another 2 minutes.

  4. Add the salt and taste. If it needs more, add a dash.

  5. In a medium-sized bowl, add the cooked quinoa and scoop the sauteed vegetables in and stir well. If the mixture is a little dry, add a little olive oil.  Set aside.

Put the Boats Together

  1. Preheat oven to 350°F

  2. In a 9x13 baking pan, add 2 cups of the prepared tomato sauce.

  3. Add the sliced zucchini boats to the sauce, face up, side by side.

  4. Scoop the filling inside the well of the zucchini where you scooped out the seeds.

  5. Add more tomato sauce on top of each boat.

  6. Cover with foil and bake for 20 minutes.

  7. Remove from the oven, sprinkle the cheese all over and set back in the oven uncovered for 15 minutes.

  8. Remove from oven and allow to cool for 5 minutes, add the parsley garnish and serve.