Recipes - Rosemary Ginger Zucchini Boats - Los Angeles Salad Company

Rosemary Ginger Zucchini Boats
Serves 8

Roasted Veggies


2 lb of Los Angeles Salad Company Italian Zucchini
1 diced red bell pepper
2 cups of diced mushroom
1 finely diced red onion
2 minced garlic cloves
Fresh ginger, about the size of two garlic cloves, minced
Few sprigs of rosemary, to taste
1/3 cup of fat-free Feta cheese crumbs (or other fat-free cheese)
1/2 cup of Panko bread crumbs
4 egg whites

1. Preheat oven at 325°F.
2. Cut the ends off zucchini and discard. Then cut them lengthwise and, using a small knife or spoon, hollow out each half so they look like boats. Set aside until Step 7. Dice up the zucchini that you scooped out into tiny little bits, and place them in a bowl.
3. Add the diced red bell pepper and the diced mushroom to the bowl.
4. Put a non-stick skillet over medium heat, and spray it with fat-free cooking spray. Chop the red onion, garlic and ginger, then add to the skillet and cook for about 2 minutes.
5. Add the diced zucchini pieces, red pepper and mushroom, as well as a few sprigs of rosemary. cook for an additional 5 to 6 minutes, until tender.
6. Transfer the cooked veggies back into the bowl and add the Feta cheese, Panko bread crumbs and the egg whites. (Be sure to add the eggs last, and definitely after the veggies are out of the skillet, because you don’t want the eggs to cook until they go into the oven.)
7. Start filling the boats with the mixture. Pile it up, but not so high that it spills over. Line up your stuffed boats in a shallow baking dish.
8. Sprinkle a few more bread crumbs on top (sprinkle more cheese, too, if you’d like).
9. Place in the oven for 30 to 40 minutes, depending on the size of your zucchini. You want them to be tender and cooked all the way through, but not overdone.

Note: You can adapt this basic idea and stuff zucchini boats with anything you want! Use tomato sauce, mozzarella and oregano for pizza-themed boats. Toss in chopped chicken or ham with the veggies to add protein. Leave out the cheese and bread crumbs and sprinkle in low-sodium soy sauce and peanuts to give it an Asian flair. It’s up to you!

Keep it up, David!


Los Angeles Salad Company © 2014 All rights reserved