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Zucchini Boats - Real Food Version

4 Servings Recipe By

Ingredients

  • 4 medium halve Zucchini
  • 2 teaspoons Olive Oil
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups dice Mushrooms
  • 3 cups chop Spinach, Baby
  • 3 cups dice Roma Tomato
  • 1 cup chop Basil, Fresh
  • 1 teaspoon Parsley, Dried
  • 1 teaspoon Oregano, Dried
  • 1/2 cups chop Walnuts
  • 1/8 teaspoons Rice Vinegar
  • 1/8 teaspoons Salt
  • 4 cups rinse, drain, and cook Quinoa
  • 1/2 cups Parmesan Cheese, Grated

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 boat
  • 506 Calories
  • 22g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 16mg Cholesterol
  • 509mg Sodium
  • 58g Total Carb
  • 11g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut the zucchini in half lengthwise, and scoop out the seed, reserving the scooped portion for the filling.
  2. Put the zucchini on a cookie sheet and bake on 350 degrees for 10 minutes until soft. While zucchini is cooking start preparing the veggies.
  3. In a large pan heat the oil, onion, and garlic.
  4. When onions are soft, add mushrooms and the zucchini you scooped out at the beginning. After mushrooms are soft, add spinach, tomatoes, basil, parsley, oregano, and walnuts.
  5. Once spinach is wilted, remove from heat. Season with rice wine vinegar and salt.
  6. Stir in cooked quinoa and half of the Parmesan.
  7. Fill each zucchini boat with the quinoa veggie filling. Sprinkle the tops of each boat with the rest of the cheese.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut the zucchini in half lengthwise, and scoop out the seed, reserving the scooped portion for the filling.
  2. Put the zucchini on a cookie sheet and bake on 350 degrees for 10 minutes until soft. While zucchini is cooking start preparing the veggies.
  3. In a large pan heat the oil, onion, and garlic.
  4. When onions are soft, add mushrooms and the zucchini you scooped out at the beginning. After mushrooms are soft, add spinach, tomatoes, basil, parsley, oregano, and walnuts.
  5. Once spinach is wilted, remove from heat. Season with rice wine vinegar and salt.
  6. Stir in cooked quinoa and half of the Parmesan.
  7. Fill each zucchini boat with the quinoa veggie filling. Sprinkle the tops of each boat with the rest of the cheese.
  8. Flash freeze prepared zucchini boats.
  9. Wrap individually in plastic wrap to ensure that they stay together when in freezer. Divide among freezer bags and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat from frozen in oven at 350 for 20-30 minutes, or until zucchini is tender to touch.

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