Stuffed Zucchini Boats

These are very yummy and yet another great way to use up all the zucchini in your summer gardens! Tender and flavorful and I love the crunch of the nuts! Just think of all the good vegetables you are eating with every bite! You could always add green or red peppers, celery, or any other vegetables that "float your boat". Sorry...couldn't resist!

Stuffed Zucchini Boats

5 medium zucchini, halved lengthwise
1 Tbsp. olive oil
1 small onion, chopped
4-5 mushrooms, stems removed, chopped
1 garlic clove, minced
1-2 tomatoes, chopped
1/4 tsp. dried oregano
1/2 cup finely chopped walnuts or pecans
salt and pepper to taste

Preheat oven to 375 degrees. Scoop out pulp from zucchini halves and set aside. I used the small end of a melon baller and it worked great! Arrange zucchini halves on a baking sheet. Meanwhile, coarsely chop zucchini pulp.

Heat olive oil in a skillet and cook onion, chopped zucchini pulp, mushrooms, and garlic, stirring occasionally, until vegetables are tender. Add chopped tomatoes right at the end. Stir in chopped nuts. Add oregano, salt and pepper.

Evenly spoon vegetable mixture into zucchini halves. Bake for 30 minutes or until tender. Serve warm. I served mine with quinoa and a fruit salad. Makes my mouth water just thinking about it.