Last Saturday, I woke up, went to teach a morning yoga class, and headed to the local Farmer’s market to grab some produce. It was a very “green” saturday morning.
I love the Farmer’s market in my little town, because there is SO much produce and food to choose from. I’ve found that a lot of bigger city Farmer’s markets are becoming less about the farmer’s and more about overall local crafts and businesses – which is also great, but sometimes, I just want local, pesticide-free veggies!
And there is a ton to choose from at ours. I ended up with a huge variety and even learned about a few new CSA’s in town. Maybe we’ll talk more about CSA’s on Monday 😉
Anyway, I found these HUGE and non-chemically grown zucchinis and squash. I purchased them and decided I wanted to do something different with them. Usually I just saute them, but this time I stuffed them. Baked them. And ate them.
Yum.
Zucchini Boats:
Makes 2 servings
1 large zucchini
1 large yellow squash
mango salsa
1 cup of cooked rice
Preheat oven to 350 degrees. Cut veggies in half lengthwise. Scoop out the seeds and hollow out the middle to make a “boat”. Place upside down in a casserole dish, with a little bit of water, and bake for 10-15 minutes. You want them cooked, but not soft. Remove from oven and drain water. Stuff with rice and top with salsa. Bake for another 10 minutes.
Its simple and really not quite as fancy as it sounds. But you can pretened. And you don’t have to let anyone else know how un-fancy it really is 🙂
Enjoy!
Peace and love,
Jessi
theHouseofHealthy 