A sneak peak at some cooking class favorites: Zucchini boat recipe

Hi all,

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
Serves 6

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.




One thought on “A sneak peak at some cooking class favorites: Zucchini boat recipe

  1. Food for Thought} February 24, 2012 / 1:23 am

    The truth of it is that healthy cooking techniques need to satisfy only THREE basic and simple requirements the food you eat should not have excess amount of fat and sodium i.e. should not be high in calories, it should retain their nutrients i.e. it should not be empty calories and most importantly, it should taste good.
    Great Read, Terrific to find another Food lover

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