Recipe: Stuffed Zucchini Boats with Quinoa Pilaf

Stuffed Zucchini Boats with Sweet Potato Frites 

and a Mixed Greens Salad and avocado with a lemon juice vinagrete 

Zucchini is such a wonderfully versatile vegetable and so agreeable to many constitutions. It's balancing to Vata and Pitta as it's heavy and liquid and therefore not advised for Kapha in excess. I found this photo gallery that shows a variety of summer squash dishes; you can really see how much you can do with this wonderful vegetable: http://www.marthastewart.com/photogallery/zucchini.  This recipe I give you today is very easy, similar to the bell pepper recipe I posted earlier this year, but more pitta friendly. You can make the quinoa pilaf ahead of time and prepare the boats for right when they're to be eaten. You might wonder why I chose to use quinoa again as my stuffing, and it's because it's such a power grain. It has all nine essential amino acids, which means that it's a complete protein; ideal for a vegetarian or those looking to build a more plant-based diet. When you go to the store to buy quinoa you may see the red & blonde varieties: both are good, just take your pick. 

In many stuffed zucchini recipes, you'll see a recommendation to bake the zucchini after removing the centers. This is fine, but I find steaming the zucchini halves whole to be so much easier, plus removing the centers is a breeze. You can try it and see for yourself. Enjoy!

ZUCCHINI BOATS

Serves 2. 

2 large zucchini

1 c quinoa pilaf (see recipe below)

olive oil

Preheat oven to 425 degrees. Slice zucchinis length-wise. Steam the whole zucchini halves for 4 minutes or until zucchinis are slightly tender -- what we can consider al dente. If you overcook the zucchinis now, the boats won't hold their shape, so be mindful of not leaving them in the steamer too long. Remove the zucchinis and set to cool for a minute with the cut side facing up. Once cool, using a sharp edged teaspoon or melon baller, remove the center of the zucchinis setting it aside momentarily to create your boats. Be careful not to remove too much or again the boats will be too floppy. Chop the zucchini centers finely and saute them in a bit of olive oil. Add your pilaf to the centers and combine well, heating through. Place your boats on a lightly oiled baking sheet or shallow pan. Fill boats with updated pilaf. Drizzle very lightly with olive oil. Place in the oven for 5-7 minutes or until the top quinoa is toasted. Remove and serve immediately. 

• Vata: Very good. Could also be done with any root vegetable or squash: sweet potato, butternut squash. (for these alternative vegetables, roast before removing stuffing)
• Pitta: Very good. Could also use basmati rice pilaf instead of quinoa. 
• Kapha: Ok in moderation. Better to use some steamed leafy greens and make a wrap than use the zucchini. 

QUINOA PILAF

1/2 c quinoa

1 c water

2 stalks celery

1/2 yellow onion

1 T ghee

1/2 tsp spices of choosing: I used a mix of mustard seeds, fennel seeds, cumin seeds and hing

1/2 tsp Braggs Liquid Aminos or soy sauce

chopped fresh herbs to taste

Rinse quinoa then cook in 1 c water as you would rice, until water is absorbed. Fluff once done. 

Meanwhile, cut celery stalks lengthwise then finely chop, and chop the onion. In a medium to large saute pan, heat the ghee over medium heat. Once melted, add celery and onion. After 2 minutes, add your spices. (If you're using mustard seeds, add a little additional oil to be sure the mustard seeds pop.) Stirring occasionally until onion starts to become golden, then remove from heat. 

Mix finished & fluffed quinoa into the celery & onion mixture. Combine well and add Bragg's. Stir, taste and add more if needed. Lastly, stir in chopped fresh herbs. Finished! 

• Vata: excellent.
• Pitta: Use cooling spices like fennel, cumin, coriander, mint, or dill. Try Black Salt instead of Braggs. (you can find it in Indian Groceries)
• Kapha: Ok in moderation. Use spices like fenugreek, mustard, rosemary and/or ginger.