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Healthy Recipe: Creamy Zucchini Boats

FitSugar — Sun, 03 Aug 2008 03:30:00 PDT

Fresh basil is plentiful in the Summer months and pairs so nicely with zucchini, another hot weather crop. I found a tasty recipe that combines the two and these Creamy Zucchini Boats are my new fave. I found the recipe in Cooking Light, but modified it a little, using fat free ricotta and grated carrots. It's savory, warm, soft and delicious. Perfect for an appetizer for your Summer BBQs.

To see the recipe just

Creamy Zucchini Boats
Modified from a Cooking Light recipe

Ingredients

3 zucchinis
1 cup tightly packed basil leaves
1/4 cup loosely packed parsley
1 clove minced garlic
1/4 cup grated carrot
1/2 cup (4 oz.) fat free ricotta cheese
1/8 cup grated Parmesan cheese
1 tbsp hot water
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper

Directions

Preheat the oven to 450° F.
Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
With a spoon, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet.
Now you're ready to make the filling. Chop the basil and the parsley and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, water, lemon juice, salt and pepper. Mix it thoroughly.
Now fill each boat with the creamy mixture, pressing it down with the back of a spoon.
Bake for 20 minutes, or until the zucchini is tender.
Serve warm and enjoy.

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Foodie Friday Link Time: Vegan Chocolate Cupcakes

FitSugar — Fri, 10 Jun 2011 11:10:43 PDT

Vegan whole wheat chocolate cupcakes never tasted so good - Oh She Glows
Get creative! 20 ways to break out of your regular salad rut - Health
Healthy snack ideas when you're on the go - Yahoo Shine
High protein diets: more trouble than they're worth? - That's Fit.ca
Float your boat with these stuffed zucchinis - Eating Bird Food

Recipes That Will Get Kids Eating Their Greens For St. Patrick's Day

Heather Maddan — Fri, 04 Mar 2011 10:50:18 PST

Go green! St. Patrick's Day is fast approaching, so get lucky in the kitchen with your kids! The Irish holiday may conjure up memories of soda bread or corned beef, but hold the Guinness because we're using the green theme to get our lads and lasses to eat their veggies. Here are a few recipes that will kick off the celebration!

Set your child's taste buds out to the Celtic Sea by baking up some cheesy zucchini boats that only require two ingredients.
Crispy green beans are a quick and nutritious hunger fix that lil ones can nosh on hot or cold.
Pass on the potatoes and toast up kale chips so kiddos can get their crunch and munch on.
Toss the traditional boiled cabbage to the side and serve up well-seasoned shredded Brussels sprouts at dinner.
Channel Popeye by pureeing spinach into pesto and pouring it over your youngster's favorite protein or pasta.

Reasons to Say Yes to Your Neighbor's Summer Squash

Jenny Sugar — Wed, 13 Jul 2011 02:43:36 PDT

All the blood, sweat, and tears you poured into your garden is beginning to pay off, as strawberries, sugar snap peas, and tomatoes become harvest ready. If you decided not to plant zucchini, because people are always trying to give them away, make sure you take your neighbor up on their offer if they try to give you some zukes. That firm and flavorful squash isn't just a delicious side dish to enjoy with your hamburger. This veggie is full of health benefits as well.

One small zucchini is only 19 calories, so it will fill you up without adding inches to your waist. This green veggie is a decent source of fiber and protein too, and also contains a fair amount of potassium, which is necessary for normal muscle growth and a healthy nervous system. I was surprised to hear the slender squash is also high in vitamin C - one cup provides 30 percent of your recommended daily intake. Zucchini offers your body even more since it's also a source of iron, calcium, magnesium, phosphate, and zinc. The peel of the green squash contains most of the vitamins and nutrients, so leave the skin on when you prepare it.

I like to shred raw zucchini into my salad, but grilling zucchini is one of my favorite ways to enjoy this veggie in the Summer. If you're looking for more creative recipe ideas keep reading.

Fast & Easy Dinner: Zucchini With Quinoa Stuffing

partysugar — Thu, 02 Apr 2009 07:50:23 PDT

While I've stuffed a potato and bell pepper plenty of times, I've never had stuffed zucchini - until now! This recipe ingeniously fills the boat-like vegetable with a quinoa-white bean mixture. The technique is simple and can easily be adapted to suit your dietary needs.

Rice or couscous can be used in place of quinoa, and the combination of vegetables, nuts, and cheese that's stirred into the grain is entirely up to you. To learn how to make this innovative, hearty vegetarian meal,

Zucchini With Quinoa Stuffing
From Real Simple

Ingredients

1/2 cup quinoa, rinsed
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
1/2 cup almonds, chopped (about 2 ounces)
2 cloves garlic, chopped
3/4 cup grated Parmesan (3 ounces)
4 tablespoons olive oil

Directions

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil.
Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan.
Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Serves 4.

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