A couple of weeks ago, I saw a recipe for zucchini boats in a magazine, and book marked the idea away in my brain until a later date. Earlier this afternoon, I was just feeling kind of not like doing much…including cooking dinner, when suddenly this recipe idea popped in my head. I decided to give it a try…and it was a success!
Zucchini is such a summer vegetable to me. I love it raw with dip, steamed with salt and pepper, baked with cheese on top, mixed in with marinara sauce, cooked into a quiche, and baked in bread. Just about anyway you can prepare it, I will eat it. With the summer weather lingering here in Indiana, a zucchini dish seemed perfect.
Mediterranean Zucchini Boats
Yields: 4 total boats, 2 servings
- 2 small-medium zucchinis
- a splash of balsamic vinegar
- 1 tsp of garlic salt (or more to taste)
- 1 tsp dried basil
- 1/4 cup chopped tomato
- 1/2 cup chopped bell pepper
- 1/5 block of tofu (pressed and cut into small pieces)
- 2 cups of baby spinach
- 1/4 cup low fat cottage cheese
- 1/4 cup reduced fat feta
In a medium skillet heated to medium high heat, place the balsamic vinegar, bell pepper, tomato, tofu, garlic salt, and basil until slightly browned.
Once browned add in the spinach and allow the spinach to wilt. Once the spinach is wilted, add in the cottage cheese and combine thoroughly.
Bake at 375 degrees for 20-25 minutes or until golden brown. This meal was delicious, light enough to be summer meal, but filling enough to be a dinner. Quinoa makes an excellent side dish with this meal.
Nutrition per 2 boats:
Calories–163 Fat–8.2g Carbs–14.1g Protein–18.4g
Go ahead…give this meal a try You won’t regret it!