Monday, April 27, 2015

Zucchini-Veggie Boats (Meatless Monday)

Leaving on a trip in two days, I've just the right amount of luscious produce and cheese in the refrigerator to make a great dinner. 

Zucchini-Veggie Boats

(Serves 2)

Cut squash in half lengthwise.  Using a small scoop, remove flesh from squash.  Chop.
1 zucchini squash

Chop other vegetables.
1/2 yellow squash
6 Cremini mushrooms
1 broccoli crown
3 garlic cloves

Saute vegetables in olive oil.
2 teaspoons olive oil

Mix in bowl with seasoning and cheese.
3/4 teaspoon Italian seasoning
2 ounce shredded Mozzarella Cheese

Fill squash boats with sauteed vegetable and cheese mixture.

Garnish with shredded Gouda.
4 tablespoons shredded Gouda

On lowest rack of oven, bake squash at 450 F. for 10 minutes.

Ours is served with cucumbers and tomatoes, marinated in vinegar and oil with onions.


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