Stuffed Zucchini Boats

Who is planning a beach vacation this summer?  🏖After we all spent last summer social distancing and staying close to home, I'm starting to get the feeling that EVERYONE is planning to get out and travel this summer. 🧳 I know this because, waterfront rental properties are harder to find than ever before.  I get it.  I was feeling the need for a little beach therapy this summer, too.  🏡

My goal was to go to British Columbia but since that isn't within the realm of possibility for 2021 - B.C. will remain on my vacation bucket list, for now. 📝 Instead of travelling outside the country, this year I'll be safely exploring Northeast Ohio instead. Even though it's not a new location for me, the shores of Lake Erie, is actually one of my favorite summer destinations.  🚣🏽‍♀️

The small towns that line the shores of Lake Erie offer amazing restaurants, breweries, wineries and fresh fish to offer and you know that I'm all about the food on vacation. 😅🍷 But, I'd be remiss if I didn't mention all of the great recreation that the great lake provides as well.  Boating, skiing, paddle boarding, kayaking, jet skiing, parasailing, fishing, sailing - the list goes on and on.  🛶

Being on, in or around the lake is my therapy.  💦 Put me on a boat, in the middle of the lake and I'm one happy girl. 🚤 Speaking of boating these zucchini boats are simply delicious.   (How about THAT transition? 😅😅😅)  Seriously though - this is the perfect side dish or main course for anyone looking for a low fat, tasty, meat- free recipe.  

Stuffed Zucchini Boats
4 zucchini
2 Tablespoons oil
1/2 onion, chopped fine
1 Tablespoon butter
1 cup rice
​1/4 teaspoon pepper
2 1/4 cups chicken stock
1 packet Sazon Goya Con Azafran seasoning
1/2 cup shredded cheddar or Colby Jack cheese

Slice zucchini in half lengthwise.  Drizzle with 1 T. oil.

Sprinkle with salt and pepper and bake 15 minutes at 450.

Saute onion in 1 T. oil and butter until soft.  

Stir in rice, seasoning and pepper.  

Pour in chicken stock.  Bring to a boil.  Cover and simmer 15 minutes. 

Remove zucchini from oven and let cool.  Scoop center out of each half.

Fill zucchini centers with rice.  

Top with shredded cheese. 

Place under the broiler until cheese is browned.  

I've served these zucchini boats as a main course for a weeknight dinner and I've served them as a side dish.  It's become my go-to accompaniment for hamburgers and steaks because meat eaters can eat them as a side and non-meat eaters like me can skip the burgers and eat the zucchini as the meal.  

I got this recipe from one of my besties.  And take it from me, when your friend invites you to dinner, makes something super tasty and vegetarian and then shares the recipe with you - you know she's special.  Love you @cyndie.lee.  😘
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Ciao!

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