Yum. Today I had a great lunch. I decided it was good enough to share the recipe.

I’m calling them Stuffed Zucchini Boats. I had a starter recipe from Pinterest (where else?) and I only had about half the ingredients, so I made up my own.

Here goes:

I was lucky enough to have these items picked straight from the garden.

Full ingredient list:

Stuffed Zucchini Boats

2 zucchini

1/2 c cooked rice (I used black rice… not wild… black)

3 cloves garlic (from the garden, too! You can use less, or also add an onion, which I didn’t have)

~2 collard green leaves

1 tsp curry powder

dash cayenne

1/2 c grated Parmesan cheese 

dash of chopped:

     parsley

     chives

     basil 

salt and pepper to taste

olive oil to use while cooking

First I scraped out the middle of the zucchini (and saved it.) Then I chopped up the collards. 

I sauteed that with the rice, minced garlic, curry and cayenne. I added some olive oil and water, then covered with a loose lid for a few minutes. Easy as pie.

Fill the boats!

Bake for 20 minutes at 400.

While that was happening, I made a side dish.

All you need is:

Green beans and purple beans, if available. (another thing we have growing)

Collard Greens

Curry

Olive oil

There is no scientific way to do this. Just pull out your inner cook, chop up the greens, put everything together with a drizzle of oil, and heat it up. I can’t tell you anything more specific.

That was a tasty bowl of food. It held us over while the zucchini boats baked!

Once the zucchini was done, I added the cheese on top and broiled the boats for just a few minutes, until the cheese browned.

Once out of the oven, I added the chopped parsley, basic and chives.

Then all of a sudden, I had this sitting before me:

And we, the Lous Williams, were content and happy and full.

Good luck with your cooking… let me know if you have any luck or try another version of this!

Love, Lou