Stuffed Zucchini Boats
(note: Photo from "Taste Love and Nourish" website)
Well its week one in our almost plant based diet, I say almost, due to giving up cheese has been hard, but we are working up to it. So, on our journey I have been looking at a lot of Vegan and vegetarian recipes and adapting them based on our taste.
Well the other night I adapted the recipe below from the food Blog, “Taste Love and Nourish” by Caroline. I have listed her website below, she has a lot of wonderful recipes, there are a few more I will be trying. – Enjoy
2 tablespoons olive oil
2 shallots, minced
1 medium red pepper, finely diced
2 Roma tomatoes or ½ C. grape tomatoes, finely diced
6 medium zucchinis, halved lengthwise, flesh scooped out and diced
1 sprig fresh oregano leaves
1 cup Swiss chard leaves, chopped
1 cup cooked red quinoa
3 - 4 large fresh basil leaves, torn
½ cup of goat cheese, Queso de Murcia al Vino, grated, is what I used (it also goes by Drunken Goat)
Freshly grated nutmeg
Red pepper flakes to taste
salt and pepper to taste
Preheat oven to 375 degrees
Line a baking sheet with parchment paper.
In a large sauce pan over medium high heat, add olive oil, shallots and peppers and sauté until soft. Next add the tomatoes, chopped zucchini, oregano, red pepper flakes and salt and pepper. Sauté until zucchini starts to soften, now add Swiss chard and nutmeg and sauté until Swiss chards started to wilt.
Remove skillet from heat and add quinoa and basil, toss to combine.
Place zucchini boats on lined baking sheet, fill boats with mixture, cover with foil and bake for 30 minutes. Remove foil, sprinkle with grated cheese and return to oven for another 10 minutes or until cheese starts to brown, remove, let rest for a few minutes and serve.