BLOG

Zucchini is fresh and tasty right now. Our zucchini boats are an easy, healthy meal that looks beautiful! 

1 - 1/2 cups roughly chopped vegetables
            We used red onion, red pepper, broccoli, cauliflower and zucchini. Pro tip: 
             use the salad bar at grocery store to make this super easy!
3 T pine nuts, toasted
1/2 cup InstaBroth®, chicken
4 medium sized zucchini
3 t olive oil, divided
3/4 cup cooked protein
             Ground turkey, left over chicken, rotisserie chicken, chicken brats, ground
              beef all work well. Or you could skip the protein. 
2 - 3 T shredded parmesan cheese (optional)
3 T chopped fresh parsley 

Preheat oven to 375. Heat 1 teaspoon olive oil in large saute pan over medium heat. Add chopped veggies. If possible add the vegetables that will take longest to cook first. Start with the peppers. Cook and stir until veggies are just beginning to brown. You don't want them to turn to mush. Season with salt and pepper.

Meanwhile, make the zucchini boats by slicing off the top of the zucchini making sure to get some of the stem in the top piece. Score the section that you are going to hollow. Use a mellon baller to scoop out the insides of the zucchini being careful not to go too close to the bottom and sides. Add half the zucchini to the cooking vegetables. Brush the inside of the zucchini with olive oil, season with salt and pepper. Set aside. 

Back to the vegetables. Once they are just beginning to brown, add the InstaBroth. Bring to a boil, reduce to a simmer. Add in cooked meat. Stir and cook 5 minutes. Remove from heat. Stir in pine nuts. 

Lightly grease cooking sheet. Place zucchini boats with lids off to the side on cookie sheet. Fill the boats with the vegetable mixture. If you have extra filling, use a ramekin or two. 

Bake for 20-25 minutes until zucchini begins to soften. During the last 5 minutes of baking add the parmesan cheese. 

Sprinkle cooked zucchini boats with chopped parsley. Enjoy!