Hi friends – the Tuesday night cooking challenge lives on! As you guys know, Matt and I alternate weeks and whoever’s turn it is comes up with (or finds online) a new to us healthy but fun recipe. Last night was Matt’s turn to cook, and I requested something “veggie-filled and without meat.” In response, he came up with these fun zucchini boats!
Aren’t they cute? Perfect for a hot night, too. Very light and refreshing!
He got creative with the recipe for the zucchini boats, so I’m not entirely sure what he did, but basically he sliced the zucchini lengthwise, then gutted it and sautéed the zucchini “guts” with some garlic, olive oil, bread crumbs, diced mushrooms, baby spinach, and spring onions.
He then re-filled the zucchini boats with the mixture…
And topped them with some sliced cherry tomatoes and parmesan cheese. Into the oven they went! (It took about 25 minutes on 350.)
On the side, Matt made some toasted quinoa with sliced almonds. I’d never toasted quinoa before – such a good idea! He just sautéed it in a pan briefly over high heat with the almonds before boiling it like normal. The quinoa popped almost like popcorn!
It came out delicious – I’ll have to toast quinoa more often!
Dinner is served. 🙂
Two thumbs up – tasty and creative, too!
What fun new to you dinner recipes have you tried lately? I’ve been loving hearing from those of you doing the Summer Shape Up – so glad to hear you’re enjoying the recipes in the week 1 meal plan so far! 🙂
