How to make delicious clean eating zucchini boats that become a 21 Day Fix Recipes staple.
1 tbsp Unsweetened Greek Yogurt
1/4 to 1/2 tsp salt
1/4 tsp curry powder (I used Tumeric)
1/2 tomato (I used Sun-dried)
1 tsp thyme
cheese (I used fresh grated Parmesan)
Optional: ** turkey bacon**
Preheat your oven to 400 (200C).
Give the zucchini a good scrub. Slice them in half length-ways. You can trim the ends if you like. Spoon out the guts, (leave about 1/2 an inch in) until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Saute the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel. Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp greek yogurt, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
They’re best served straight out of the oven. Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.
21 DAY FIX: 1 Red, 2-3 Green, 1 Blue, 1 tsp. Voila!!
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