Sunday, February 17, 2013

Stuffed Zucchini Boats With Spinach Chickpea Salad.

What a weekend!

What a fun weekend and the best part? No work tomorrow! Three day weekends are truly the best. Last night we headed to Apple Valley for a night of fun. Laura's parents house is pretty close to Wild Bill's and decided it would be fun to spend the night there. It's always fun to have a giant sleepover. Neil is always prepared with many air mattress's and blankets covering the basement floor. Her parents were so generous and actually drove us to and from the bar, and made us breakfast in the morning. It was a really fun night! I included a bunch of photos at the bottom of this post that I have been holding on my phone. Valentines day ones to come tomorrow :)

Ok, this recipe is really yummy. It would be a great idea if you needed a meatless option and would also be great with an addition of ground pork or turkey. 

Stuffed Zucchini Boats with Spinach Chickpea Salad

What you need:

  • - 4 small zucchini, halved lengthwise
  • - Salt to taste
  • - 1/3 cup bread crumbs
  • - 1/2 cup sun dried tomato and olive bruschetta topping (I used Bella Sun Lucci)
  • - 1 (4 ounce) package fresh goat cheese, crumbled or crumbled feta
  • - 2 tablespoons extra virgin olive oil
  • - 1 teaspoon chili powder
  • - 1 (15 ounce) can garbanzo beans, drained
  • - 1 cup fresh spinach
  • - 1 tomato, chopped
  • - Parsley, for topping
  • - A few sprinkles of lemon juice
Preheat oven to 400°F. Gently scoop out zucchini to form "boats." Sprinkle with salt for taste. Arrange in a baking dish in a single layer. Combine bread crumbs, cheese, and bruschetta topping and divide evenly into boats. Bake 10 to 15 minutes, or until just tender. Meanwhile, heat olive oil in a large skillet over medium high heat. Add chili powder and stir to blend. Add beans and cook until just golden. Turn off heat and toss in arugula, tomato, and lemon juice. Serve chickpeas alongside stuffed vegetables. Garnish all with parsley.