Alphabet Day's End, Zucchini Boats

Well our beloved Alphabet days has come to an end, just in time for school to start. I don't have school aged children, but my hubs is getting ready to start another fun filled semester....hahaha....not so fun actually! I guess we could look at it as one step closer to graduation! Someday it will come!

A few weeks ago my good friend described a dinner she had made out of zucchini! It sounded delightful, she put meat in hers so I wanted to find a way to make ours meatless, but have great flavor! These zucchini boats were so easy and so delicious! I was so happy with the end result. I've felt we haven't been watching as closely what we've been giving our kids the last few days since we've had some busy family get togethers or we've been on the go! So I needed, yes needed for my own guilt to pack them with something nutritious tonight! They loved these little babies, which makes mom all the more happy! These ended up reminding me of a tasty Italian meal, without all the creamy pasta sauces or carbs! So yay for us! Enjoy these easy weekend or weeknight zucchini boats! They are great!

Zucchini Boats

3-4 zucchini squash, cut lengthwise in half

1 C of canned or frozen corn

1-2 C cooked quinoa or brown rice

1 C chopped carrots

1 C peas

1/2 onion

2 cloves garlic

1/2 C green beans

1 T Italian Seasoning 

2 T nutritional Yeast (optional)

1 tsp Mrs. Dash seasoning, (optional)
1/4 C sunflower nuts, for some extra crunch

1 jar of spaghetti sauce (or 1 recipe of easy marinara sauce)

Preheat oven to 375 degrees. Spoon out the inside of the zucchini squash so just the rind is left. Place the spooned squash in a large bowl. Add onion to skillet with a tsp of olive oil and saute, add garlic and finish cooking until garlic is fragrant. Add vegetables, nuts, rice or quinoa, sauce, and seasonings to bowl and stir well. Try and have the zucchini mashed up a bit so you don't have enormous chunks of it. Spoon mixture into the rind of the zucchini. Place on a large cookie sheet and bake for 20 minutes. Serve with salad and garlic bread, yum!!!!