Gratitude, Part 3 (Finale!)

Floating down a crystal clear river in a canoe is one of my all time favorite pastimes.  

I'm spending most of July in Wisconsin, Minnesota and Michigan and plan to do a lot of floating (and paddling) down some beautiful northern rivers. I can't wait to be up north!!

In the meantime, here's a recipe that draws on the shape of my favorite little boat.

Zuccanoes
(Adapted from The New Moosewood Cookbook by Mollie Katzen)
Yields 4-6 servings
*Note: this recipe calls for 1 1/2 c. cooked rice (brown or white)

4 medium-sized zucchinis

Cut the zucchinis in half lengthwise and, using a small spoon, scoop the insides out, leaving a 1/4 inch shell. Mince the zucchini insides (I did this with a few pulses of the food processor) and set in a bowl.

2 tbsp. olive oil
1 1/2 c. red onion (minced)
1 tsp. salt

Add olive oil to a large skillet. Heat over medium heat and add onions. Season with salt and saute until the onions are soft.

1/2 lb. mushrooms (minced)
6 medium cloves garlic (minced)

Add the minced zucchini insides and the minced mushrooms. Turn heat to high and cook for 8-10 minutes, stirring frequently, until most of the liquid evaporates. Add the garlic, stir, and remove from the heat. Preheat oven to 350F.

1 1/2 c. cooked rice
1 1/2 c. minced almonds (lightly toasted)
3 tbsp. fresh lemon juice
black or cayenne pepper
dried or fresh parsley, basil, and thyme (minced)
1/2 c. cheese, optional (i.e. Gruyere, Cheddar, Swiss) (grated)

Add the rice, almonds, and lemon juice. Season to taste with pepper and herbs. Fill the zucchini shells, and top with cheese if desired.

Bake for 30-40 minutes or until heated through and cheese is melted. Serve hot and enjoy!

Thanks Mom and Dad Veazey and Kyle for being my home base in KC and my family away from home!