I was never a fan of zucchini chunks in minestrone soups because of its one dimentional soft consistency. My friend, Devina, made these awesome Zucchini Parmesan Crisps (featured on The Mess I Make) and I started exploring other ways to eat zucchini squash.
I made these cute zucchini bowls, that almost look like sushi rolls, for a Christmas dinner (sorry, this is a super late post) hosted by the newlyweds, #KenVina (Ken and Devina). Carving out the zucchini bowls is moderately labor intensive but the end result is super adorable so it is all worth it, I promise!
Ingredients
4 zucchini squash
1/4 cup red onion - finely chopped
1/4 cup red bell pepper - finely chopped
2 garlic cloves - minced
1 cup medium white cheddar
1/2 cup cooked quinoa
1/2 tsp salt
1 tsp oregano
1/2 tsp crushed red pepper cooking spray
Steps
- Cut the zucchini in 1 inch slices. Scoop out the seeds using a melon baller or just a spoon. Reserve the zucchini seed balls and chop it finely to add to the filling mixture.
- In a bowl, mix the quinoa, chopped onions, red bell pepper, zucchini, salt, red pepper and cheese.
- Fill the zucchini bowls with the mixture and place them on the prepared greased baking pan.
- Finishing off with spraying cooking spray over the filled zucchini bowls, or drizzle extra virgin olive oil.
- Cover with foil and bake for 20-25 minutes.
Prep time 20-30 minutes | Cooking time 20-25 minutes | Serves 2 for lunch or a small crowd as an appetizer
What to do with the leftover mixture? Make an open sandwich. Spread some mustard (low calorie option) or pizza sauce on a slice of bread, spread the mixture on top and bake in a toaster oven for ~10-15 minutes.
