meatless monday: stuffed zucchini boats

This week's recipe is adapted from one of the recipe cards from the co-op. We had all of the ingredients in the house, except for the zucchini. Doesn't get any better than that, right? I have a confession though: dinnertime rolled around and I was like, "Veggies. Bleh. I want pizza. And I want it with meat. The unidentifiable kind." With a bit of encouragement from Eric, I marched into the kitchen, poured myself a glass of wine, and got to cooking. This turned out to be so delicious and completely hit the spot. It just goes to show that sometimes the brain knows better than the stomach. ;)

Ingredients

• 4 small/medium zucchini (or yellow squash)
• About 4 cups of fresh veggies that you have on hand, diced (I used eggplant, mushrooms, red pepper, onions, and tomatoes)
• Fresh herbs, such as sage, oregano, or basil (used just basil...and tons of it...just use what suits your palate)
• Olive oil
• Salt & pepper
• Parmesan cheese (optional)

Directions

Preheat oven to 350 degrees. Wash the zucchini and trim the stem end off. Cut the squash in half, lengthwise. Put the zucchini on a baking sheet in the preheated oven for 15-20 minutes (until tender). While the zucchini is still warm, scoop out the center flesh with a spoon. 

Meanwhile, heat a few tablespoons of olive oil in a skillet and cook whatever vegetables you are using. Add the fresh herbs and cook for just a couple minutes longer.

Take cooked zucchini boats and fill with cooked vegetables. Top with parmesan cheese and serve.

Note: another option would be to get a good melting cheese. You would then heat the broiler and place the cheese on top of the filled zucchini boats and broil until the cheese melts into the vegetables.