Friday For Future's Recipe Recommendation: Zucchini Boats

 

In 2019 the John Hopkins Center for a Livable Future released a report on the importance of meatless Mondays on the environmental cost of meat production. It stated, "If 200 million individuals cut meat from their diets for a single day, over 260 million tons of water and 46000 hectares of land would be spared.” In order to do your part in saving resources this easily personalized vegetarian recipe is sure to please every member of your family.

Ingredients:

-3 medium zucchini's halved lengthwise

-2 cups of cherry tomatoes

-2 garlic cloves (minced)

-1/4 white onion (finely chopped)

-1 red pepper

-tsp lemon zest

-2 tbsp thyme leaves

-1/4 cup pine nuts (crushed)

-1 cup cooked red quinoa

-Olive oil (drizzle)

-Salt

-Pepper

-Parmesan (sprinkle)

Directions:

-Preheat oven to 475 degrees 

-Hollow out the zucchini's, leaving 1/2 inch around the outside

-Cook quinoa as directed

-While you wait for the quinoa, chop the onion, garlic, tomatoes, red pepper and combine in a large bowl with the lemon zest, salt, pepper and thyme

-Add the cooked quinoa to the large bowl

-Distribute your filling evenly between the zucchini using  a small spoon

-Drizzle the zucchini boats with olive oil and sprinkle with parmesan and pine nuts on top

-Bake for 16-18 minutes or until brown

-Enjoy!