Lemony Wild Rice Zucchini Boats

 

Chock full of veggies and wild rice; courtesy of Catherine McCord of Food Network. Made for Christmas dinner and all loved the boats! I added a sprinkling of Parmesan cheese to the tops. I used the extra zucchini flesh that was scooped out and not used; in an omelet.

Ingredients:

• 4 medium zucchini, halved lenghwise
• 1 cup cooked wild rice 
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• 1/2 cup pecan halves, chopped
• zest and juice of one lemon (zest goes in zucchini mixture, juice used in vinaigrette)
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1 cup parsley, chopped
• 2 cloves garlic, grated
• salt and pepper
• 4 tablespoons olive oil
• 1 tablespoon honey

Directions:

Preheat the oven to 425-degrees. Line a rimmed baking sheet with parchment paper.

With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch thick shell.

Rough chop 1 cup of the scooped-out flesh in a medium bowl.

Place the boats on the prepared baking sheet.

To the chopped zucchini add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt, and a few grinds of fresh pepper. Gently fold until combined.

Combine 1 tablespoon of olive oil, the remaining panko and parsley, remaining clove of garlic, 1/4 teaspoon salt and fresh grind of pepper.

Whisk the lemon juice, honey, 1/4 teaspoon salt and few grinds of fresh pepper. Whisking constantly, slowly drizze the remaining 3 tablespoons olive oil until emulsified. Set aside.

Spoon the zucchini mixture into the boats, mounding as needed. Sprinkle the breadcrumb mixture evenly over the tops.

Bake until zucchini is softened and breadcrumbs are golden brown, about 30 minutes. 

Let cool 10 minutes and then drizzle with the lemon vinaigrette.

5* for sure!