By Thom Seehafer
Looking for something quick and easy but still flavorful and delicious? Even the most inexperienced cooks will still be able to make this simple and tasty dish. And feel free to change it up by adding some of your favorite protein like tofu, grilled chicken or ground turkey.
Zucchini Boats (Serves Two)
• Take three good-sized zucchini (green or yellow). Cut zucchini in half and remove all of the seeds but only scoop out some of the pulp from the middle (that's your boat!).
• Dice one small red onion.
• Mince three cloves of fresh garlic.
• Cook one cup quinoa.
• Roughly chop eight ounces of mushrooms.
• Get out one tablespoon of cooking oil, one tablespoon of balsamic vinegar, 1/4 of a cup of Panko bread crumbs, and two tablespoons of Parmesan cheese for later.
Now, preheat your oven to 350 degrees and place zucchini on sheet pan (Protip: trim the bottom of the zucchini flat). Saute your garlic and onions in the oil until translucent. Then add your mushrooms (cook for ten minutes to get rid of excess moisture). If you want to add protein, now's the time. Once that's all done cooking, turn off the heat and add in your cooked quinoa, bread crumbs, vinegar and cheese. Fill up your zucchini boats and bake for about 20 minutes or until the boats are nice and soft.
Another variation on vegetarian zucchini boats can be found here at MeatlessMondays.com.
Thom Seehafer is a martial artist, body-builder and part-owner of Body Solutions Rx.