Stuffed Zucchini Boats

Temperature: 16°C (on Wed)

Distance run/type:

  • (Tues Sep 3) 7k (tempo, indoor-ugh)
  • (Wed Sep 5) 4x1500m speed intervals + 6k warm up / cool down

Clothes: Various pairs of Adidas shorts & pants, various Adidas shirts & Lululemon tops, Asics Nimbus.

Feeling: Amazing – I was running late on Tuesday so I had to run on the dreadmill, but Wednesday’s speed session was fabulous. It was cool, crisp and really windy. It even looked like it was going to rain – and I soaked up every minute of it. Still loving the Fall weather!

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Do you ever have one of those weekends where you just want to hibernate and relax? Last weekend, I knew the upcoming week was going to be insanely busy so I took the time to relax, lay low and cook. It’s a good thing that I did because I didn’t have time to do a single bit of cooking at all this past week. The  most I could do was re-heat, defrost, and chow down at a record pace. Before I knew it, the week was over. Sigh.

With the weather cooling down (finally!!!), I’ve been having some fantastic running experiences. On Tuesday, unfortunately, I had to run at the gym to save time. It was not fun at all. I have a lot of respect for people who can run longer than 45 min on a treadmill – after 40 minutes, I felt like I had cabin fever. Yes, I can be a bit over-dramatic sometimes. I’m comfortable with that. But I digress — throughout the past couple of weeks, I’ve been choosing hot foods (yes, including my morning oatmeal!) more often.  As much as I still love the convenience, versatility, and taste of overnight oats and crispy green leafy salads, sometimes I like it hot. 😉

By the time I was down to the last of my Easy Lentil Stew, I had already eaten it plain, or with countless tortillas and bread and I was desperate to put a new swing to it.  After sorting through my fridge, I came across a cute zucchini that I forgot I had. The wheels started turning in my head and before I knew it, I was happily munching down on some seriously delicious zucchini boats.

It starts by slicing the zucchini in half and scooping out the seeds and mushy insides. Don’t throw that out – it can go into the pan that you heat up your lentils stew in. Waste not, want not, right?

While the oven is preheating, line the zucchini in a greased pan and heat up your lentil stew. Add lots of mustard because, well mustard is amazing. Obviously. Feel free to bulk up the lentil stew with additional vegetables like sweet peppers and other spices if necessary.

When the oven is ready, stuff those zucchini boats with as much filling as you possibly can.

Crumble Mary’s Cracker’s or bread crumbs over top, cover with tin foil and let those boats bake for about half an hour.

Oh yeah, and while you’re at it, slather some spicy salsa on top of it when it comes out (or before it goes into the oven). Because spicy salsa makes everything more delicious.

Yum.

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Stuffed Zucchini Boats

Ingredients:

  • 1 zucchini
  • 1/2 to 3/4 c Easy Lentil Stew (or any other bean/meat mixture – as long as it’s pre-cooked to some degree, anything will work!)
  • Your favourite vegetables, diced (up to you!)
  • Spices (I used mustard, onion powder, turmeric, salt, and pepper)

Directions:

  • Preheat oven to 350°C.
  • In a pan, heat the lentil stew (or whatever filling you want to stuff your zucchini with) along with any extra vegetables and spices until it thickens. You don’t want your mixture to be too runny!
  • While the mixture is cooking, slice the zucchini in half, and scrape out the seeds with a spoon.
  • Place hollowed out zucchini into a well-greased baking dish, add the lentil stew mixture and bake covered for around 30 minutes, until zucchini is cooked through.
  • Enjoy!

Notes: This is more of a method than a recipe. You can add whatever you want on top of your zucchini. If you’re using meat, I would just make sure it is cooked through. If you’re using chili or any type of stew, I would recommend heating it up in a pan before stuffing the zucchini to allow excess water to evaporate. You don’t soggy zucchini boats. That would just be mushy and wrong.

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Oh yeah, and I baked some dark chocolate peanut butter melt-in-your-mouth flourless cookies. Mmm.

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