This was a huge experiment that actually turned out to be amazing!! A lot better than I thought it was going to be! I opened my re-fridge to see what my options were for dinner. I pulled out what I had and what I was in the mood for and out came Zucchini boats! I’ve seen the zucchini boats on other blogs but I filled them with what I had! You can get creative and fill these with whatever you like – have fun with it!
Here’s the skinny….
2 small or medium zucchini’s
1/4 sweet onion
1/2 cup mushrooms
1/2 cup ground broccoli
Shrimp – measurement depends on the size and how hungry you are :p
1/2 sweet potato
1/2 teaspoon cinnamon
1/2 teaspoon sage
Pre-heat the oven to 350.
Heat a skillet with olive oil on medium heat.
Cut the onion and mushroom into small pieces. Place your broccoli in a food processor, pulse it until the broccoli is shredded. Sautee the onion, mushroom and ground broccoli in the skillet.
While your onion/mushroom/broccoli is sauteing cut your zucchini length wise in 1/2 and scoop out the seeds carefully. Add a little olive oil in the boats.
Add your shrimp to the onion/mushroom/broccoli mixture and cook til the shrimp are pink. (if you use bigger shrimp you have to cut them into little pieces so they fit in the boats).
Fill the boats with the mixture and place in the oven and bake for 15-20 mins.
Heat a separate skillet on medium heat with olive oil and peel the skin off the sweet potato. Using a vegetable peeler, peel the sweet potato into ‘spg’ strands. Place in the heated skillet and sautee for about 5 mins or until soft. Add the sage and cinnamon to give it a little more sweetness.
Once the boats are complete add the side of sweet potato and enjoy!