Zucchini Boats

It’s an eco-eats kind of day! This recipe is a delicious and easy way to cook using locally grown ingredients and get your vegetables. Zucchini boats are a delicious and sustainable way to enjoy fresh zucchini, especially when they’re in season. They can be filled with a variety of ingredients, often utilizing leftovers or pantry staples. Here’s a recipe that’s both eco-friendly and can help reduce food waste:

Ingredients:

• 4 medium zucchinis
• 1 cup cooked grains (brown rice, quinoa, or couscous work well)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup fresh corn kernels (or frozen if out of season)
• 1 cup diced tomatoes (canned or fresh, depending on availability)
• 1 cup shredded cheese (Mexican blend or a plant-based alternative)
• chili powder to taste
• cumin to taste
• garlic powder to taste
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides using a spoon or melon baller, leaving about a 1/4 inch shell on each half. Chop the scooped-out flesh and set aside.
3. In a bowl, mix the cooked grains, black beans, corn, diced tomatoes, half of the shredded cheese, chopped zucchini flesh, cilantro or parsley, chili powder, cumin, garlic powder, salt, and pepper.
4. Arrange the zucchini halves in a baking dish. Spoon the filling into each zucchini boat, pressing down to fill them as much as possible.
5. Drizzle a little olive oil over the top of the stuffed zucchinis.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the zucchinis are tender.
7. Remove the foil, sprinkle the remaining cheese over the zucchini boats, and place them back into the oven. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Serve warm, garnished with additional herbs if desired.

Sustainability Tips:

• Use Leftovers: This recipe is great for using up leftover grains and veggies in your fridge.
• Seasonal & Local: Choose seasonal, locally grown zucchinis and tomatoes for the smallest carbon footprint.
• Bulk Buying: Ingredients like rice, beans, and spices can be bought in bulk to reduce packaging waste.
• Save Seeds: If you buy whole zucchinis with seeds, save them! You can roast them as a snack or save them to plant next season.

Zucchini boats are versatile, so feel free to swap out or add other ingredients you might have on hand, such as different types of beans, leftover roasted vegetables, or even some chopped nuts or seeds for added texture. The idea is to use what you have to minimize waste and enjoy a healthy, sustainable meal.