Get on the Boat, The Zucchiiiiini Boat! :P

Please do not be deterred from trying the following recipe because of my ridiculous title. Sadly, this little tune popped into my head as I was preparing these, and I just couldn't resist. ;)

I heart zucchini. I like it plain, sauteed with just a little olive oil and a sprinkling of salt. I like it marinated & sliced into long slabs, grilled on an outdoor grill.  I like it as a pasta imposter. I even like it uncooked, diced small in a nice cold salad. It is really just good no matter how you cook it. So when this recipe from Real Simple showed up in my inbox today, I knew I'd give it a try and I knew it would be good.

These little boats are a yummy, healthy way to get some nutritious ingredients into a fun dish. You might even be able to trick little ones into taking a bite or two! We had these for lunch, but you could serve them as a side dish, snack, or appetizer.



If you don't have the ingredients it calls for {or don't care for some of the flavors, or have dietary restrictions...etc.} then swap them out for whatever you prefer. The "boats" can be filled with just about anything. I'm already picturing Zucchini Boat Pizzas.... :) Yum!

Quinoa Stuffed Zucchini Boats
adapted from Real Simple

You'll Need:

• 1/2 cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
• 1/2 cup to 1 cup grape or cherry tomatoes, quartered
• 1/4 cup slivered almonds
• 1 clove garlic, chopped
• 3/4 cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Directions

1. Heat oven to 400° F. In a small saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
2. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds to create "boats". Arrange in a large baking dish or on a foil covered sheet pan, cut-side up. {season lightly with salt, if you'd like}
3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
4. Spoon the mixture into the zucchini boats. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.