Stuffed Zucchini Boats
Ingredients
The filling
-
1
cup
wheat berries, soaked overnight
-
2½
cups
water
-
¾
tsp
salt
-
1
small
onion, finely chopped
-
1
rib
celery, finely chopped
-
6-7
pieces
button mushrooms, coarsely chopped
-
2
tbsp
Japanese soy sauce (or tamari)
-
1
tbsp
Dijon mustard
-
½
tsp
black pepper
-
½
tsp
Sambal Oelek
-
45
g
toasted hazelnuts, chopped
-
45
g
low fat cheddar cheese
The zucchini
Instructions
- Preheat the oven to 375°F.
- In a saucepan, bring water, salt, and wheat berries to a boil. Lower the heat, cover, and simmer for about an hour until tender.
- Cut the zucchinis in half and scoop out the flesh, chopping it roughly and setting it aside.
- Place the zucchini halves in a baking dish and sprinkle with salt and pepper.
- In a skillet, cook the mushrooms over medium-high heat until golden brown, about 5 minutes. Add onion and celery, cooking until soft.
- Stir in the chopped zucchini flesh and cooked wheat berries, then add soy sauce, Dijon mustard, pepper, and Sambal Oelek. Mix well.
- Add toasted hazelnuts, adjust seasoning, and stuff the mixture into the zucchini halves.
- Sprinkle cheddar cheese over the stuffed zucchinis and bake for about 20 minutes until the cheese melts and turns golden.
- Serve immediately.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
15mg
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