Italian Zucchini Boats

Name: Italian Zucchini Boats
Ingredients: 4 medium zucchini, cleaned, halved length-wise and middle scooped out (don’t throw away the middle! you can roast it later); 4.5 oz garlic butter croutons, smashed up like bread crumb consistency; 1/2 cup red bell pepper, seeded and diced; 1 small onion, finely diced; 14.5 oz diced tomatoes, drained; 8.5 oz seeds of change quinoa and brown rice with garlic; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 tsp garlic powder; 1/2 tsp basil; 1/2 tsp italian seasoning; 1 cup mozzarella cheese; olive oil to drizzle over top of zucchini

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Jennifer

56 recipes

Ingredients

4 medium zucchini, cleaned, halved length-wise and middle scooped out (don’t throw away the middle! you can roast it later)
4.5 oz garlic butter croutons, smashed up like bread crumb consistency
1/2 cup red bell pepper, seeded and diced
1 small onion, finely diced
14.5 oz diced tomatoes, drained
8.5 oz seeds of change quinoa and brown rice with garlic
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp garlic powder
1/2 tsp basil
1/2 tsp italian seasoning
1 cup mozzarella cheese
olive oil to drizzle over top of zucchini

Preparation

Preheat the oven to 350 degrees and line a sheet pan with parchment
Place zucchini halves onto pan, and drizzle olive oil over top
In a large bowl combine, onion, peppers, tomatoes, rice, cheese and seasonings
Divide mixture between each zucchini boat and top each boat with crushed croutons
Bake uncovered for 20 minutes and serve immediately
Put over top of your favorite marinara sauce

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