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Zucchini plentiful at the Market and in gardens - recipe One of the most plentiful vegetables at the Farmers Market this season is Zucchini. Here's one colorful way to use it with a few of the other summer vegetables. This Zucchini Boat recipe will allow you to add fresh peppers and tomatoes from the garden as well. The best part is that it's a very healthy recipe that you won't have to feel guilty about enjoying! Ingredients 2 medium zucchini Olive oil spray 1 cup of cooked quinoa Half cup of chopped bell pepper (add jalapenos for extra spice) Half of a large tomato, peeled and chopped 1 garlic clove Fourth teaspoon oregano Fourth teaspoon basil 1 teaspoon salt Half teaspoon black pepper Parsley (for garnish if desired) 2 tablespoons crumbled bleu cheese (for garnish if desired) Directions 1. Preheat the oven to 350 F. Set up a baking dish and spray it with olive oil. 2. Cut the zucchini lengthwise and scoop out the middle of them with a spoon. Spray the inside with olive oil and season with salt and pepper. 3. In a bowl, combine the quinoa, peppers, tomato, garlic, oregano, basil, and parsley. Stir together and add salt and pepper to taste. 4. Place the zucchini in the prepared baking dish and fill them with the mixture. 5. Bake for 20 minutes and then top with cheese crumbles. Broil for two more minutes. 6. Can be served hot, or chill for serving cold later! This story was posted on 2019-08-10 06:05:40
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