Today a little birdie (thanks G.) suggested that I could send some recipes from coop classes to those who are out of town. Good idea -yes! Well, for now, how about I reach a broader audience than just those whom I have an email address for. Here is a sneak peak at some of the fun, tasty eats we prepare in the Davis Coop teaching kitchen. Picture coming soon (when I get home!). PS: these are super kid friendly and full of sneaky veggies. Hey, you top anything with a little cheese and it’s more delicious. This is a great vegetarian dish because it’s colorful, filling and has a meat-like taste experience because of the cremini mushrooms. ,
Zucchini boats with rice pilaf
3 large zucchini, at least 2.5-3” in diameter
1 tbsp olive oil
1 tbsp butter
2 tsp sea salt
1 tsp pepper
1 tsp marjoram
8-10 Cremini mushrooms, coarsely chopped
1 large celery rib, finely chopped
½ cup shallots, finely chopped
2 tbsp flat leaf parsley
2/3 cup wild rice, soaked for about 1 hour
1.5 cups vegetable broth
2-3 finely chopped Roma tomatoes
2/3 cup Parmesan or other dry cheese to top
Cut each zucchini lengthwise. Scoop out the middle and set aside for use in the stuffing. Meanwhile, lightly coat each zucchini with a tad of oil and a sprinkle of salt. Bake at 350 for about 10 minutes on an uncovered baking sheet.
In a skillet, heat 1 tbsp butter on medium. Add shallots and celery. Sautee for about 3 minutes with salt and pepper. Add mushrooms and marjoram, and cook another 2-3 minutes, mixing well. Add zucchini and parsley. Cook another 3 minutes. Add drained rice and broth. Bring to a boil and reduce to a simmer and cover. Stir occasionally and let cook for about 15 minutes. Add tomatoes and continue cooking until pilaf is done (another 5-8 minutes).
Fill each zucchini boat with a heap of pilaf. Option to top each boat with cheese. Broil for about 5 minutes, or until top is golden brown.