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.