Hi friends! Happy Hump Day! After staying up a little too late last night, lost in the link world (Does that ever happen to you? You click on one link, which leads to another, which leads to another? I’m sure I’m not the only one!), I ended up sleeping a little later than I planned this morning. Even though my motivator, workout partner and husband isn’t here (he caught a flight out yesterday), I still pushed myself straight out the door and to the gym for my oh so favorite leg day. I did a workout similar to this one, but added a little something to the end that I will share with you later this week, because I’ve got something more delicious to share today!
Stuffed Zucchini Boats
This recipe is easy to make, incredibly healthy and super tasty!
Stuffed Zucchini Boats
Recipe adapted from here
Serves: 3 as an entree, 6 as a side
- 3-8″ long zucchini, cut in half length-wise
- 1/2 tbsp coconut oil
- 1/2 cup Vidalia onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup tomatoes, diced
- 1 cup cooked chickpeas (if canned, drained and rinsed first)
- 1/2 cup mixed greens, packed (I used Arugula; kale or spinach would work too)
- 1/4 cup diced olives (optional)
- 1 tbsp herbs de provence or dried Italian seasoning
- Salt and Pepper to taste
- Scoop out the insides of the four zucchini halves and chop it into small pieces. Melt the coconut oil in a large pan over medium heat.
- Once the pan is hot, sauteing the onion and garlic together until the onion starts to turn clear. Next, place the bell peppers, tomatoes, scooped zucchini, chickpeas, greens and herbs into the pan and saute until the greens are wilted.
- Preheat the oven to 350°F and get a large baking dish.
- Add the olives, salt and pepper to taste.
- Fill the zucchini “boats” up, with equal amounts of the filling and place in the baking dish.
- Bake for 15-20 minutes, and serve warm.
We didn’t add any vegan cheese/regular cheese to ours, but it would probably be pretty tasty with a tiny bit sprinkled on top!
Black bean burgers topped with avocado and homemade salsa (not pictured), stuffed zucchini boats, and green beans straight from the garden. We also had a delicious heirloom tomato salad (not pictured)- a perfect summertime recipe that I will share soon!
Easy clean up and and great leftovers!
In other completely random news, my sister recently got a kitten and we’ve been trying to introduce the Boxers to him but are having no such luck. Any ideas? If so, please share!
I absolutely do not trust that if I put the kitten down they will not swallow him whole. 🙁
Have a great rest of the day!