Stuffed Zucchini Boats

I went to bed last night planning out the stuffed zucchini boats that I was going to make for lunch the next day.  My goal was to utilize as many of the Kula Fields box ingredients as possible.  I used our monster zucchini, a bell pepper, a Maui onion and one of our tomatoes in the dish.

{chopping}

{the hollowed out zucchini and stuffing}

I layered cooked quinoa and stuffing on top of the zucchini, but of course, I had massive surplus of everything, so I just kept layering on top of the zucchini like you would make a casserole.

{about to go into the oven}

I finished it off with grated Pecorino cheese and the last bit of Cabernet Marinara from a jar.  I tipped a generous pour of low sodium chicken stock into the corner of the baking dish to coat the bottom of the zucchini for more flavorful cooking.

When the dish was fully prepped, I stuck it into the oven at 350 degrees for about 40 minutes.

{cooked and out of the oven}

{onto the plate--his and hers}

I served our lunch with more Pecorino grated on top.  Delicious!

And here's a snapshot of lunch from earlier this week: homemade beef and broccoli with quinoa, bok choy and kale.