Such a great time of year for fresh veggies from the garden. Right now we are picking a million tomatoes, peppers, tomatillos, edamame, and watermelon. Last night I made zucchini boats to use up a bunch of veggies before we also get our surprise veggies from our CSA on tuesday.
2 large Zucchini, halved, insides scraped out
1 T. olive oil
1 c. cooked bulgur
½ c. chopped mushrooms
¼ c. diced onions
1 c. tofu, cut into ¼ inch squares
¼ c. chopped green beans
Heat oil in skillet.
Sauté onion x 3 min. Add tofu, green beans, mushrooms and sauté to desired crunchiness. Add in cooked bulgur. **Remember it may take you 30-45 min to cook the bulgur first. Follow directions on package and start before prepping everything else.
I grilled these but you can also just bake them. It was hot today so these went on the grill on low for about 12 minutes. Top with the yummiest sauce ever…below...
Top with Walnut Sauce:
¼ c. whole wheat or unbleached flour
½ c. raw walnuts
3 T. braggs liquid aminos or soy sauce
1 T. fresh lemon juice
2 c. veggie broth
1 garlic clove
Pepper to taste.
*Toast ¼ c. flour in small pan till lightly brown.
*Transfer to a blender and add walnuts, braggs, lemon juice, ½ c. veggie broth, garlic, pepper and blend until smooth. Add remaining 1 ½ c. broth and blend smooth.
*Transfer to a pot and simmer over low heat, stirring often, until mixture is thickened. 3-6 minutes or until desired consistency.
***Serve hot, drizzle over zucchini boats for an amazing mouth adventure!
** Be creative with this, you can really fill these boats with any flavor combinations you like. Try orzo, tomatoes, feta, basil and mint with a tahini dressing OR millet with mushrooms, peppers, sausage, tomato, thyme with a spicy Italian dressing. Leave me a comment if you try another flavor combo!