In mid-July when we were at the height of having house guests and traveling to visit family in Wyoming, my garden started producing zucchini like crazy. I know, this is not a strange phenomenon. I didn't really have time to shred it all and freeze it and granted I could have just left them in the fridge and they would have been just fine for another week, but I had my mind set on trying out this delicious vegetarian recipe so I threw it all in a bag and hauled it to Wyoming with me and decided I could help my mom out and make a simple summer meal for the whole family. The 6 zucchinis that this recipe is for was not enough to feed my whole family so I doubled it and it turned out just perfect. And of course, I got so caught up on meeting my newest nephew that I never took a final product photo, so the process will have to do for now:
Ingredients:
2 T olive oil (or coconut oil if you prefer)
1 medium onion, diced
1 red or yellow pepper, diced
2 Roma tomatoes, finely diced
1 Tbsp thyme or 1-2 sprigs fresh thyme leaves
salt and pepper
6 medium zucchini, halved lengthwise
1 cup spinach leaves, chopped
1 cup cooked quinoa
3-4 large basil leaves
1 T. Parmesan cheese, grated
1/2 c. Mozzarella, grated
Instructions:
Preheat oven to 375. In a skillet, saute onion and pepper in oil over medium high heat. While onions and peppers are sauteing, scoop the inside flesh of the 6 zucchinis out and dice into small pieces. When onions are translucent, add tomatoes and diced zucchini cook until soft. Add thyme and salt and pepper to taste. Saute for a couple of minutes and then add spinach leaves - cook until wilted. Remove from heat and add the cooked quinoa, fresh basil, and mozzarella to sauteed ingredients and mix.
Remove from oven and serve.
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