Stuffed Zucchini Boats with Spinach & Grain

By á-48

I had so many zucchini and just felt like something different. This was great and now I need to make more. I used farro, but you can use rice, barley, quinoa what ever you want.

Ingredients

• 2 cloves garlic minced
• 2 tbsp butter
• Sea salt and ground pepper to taste
• 1/2 cup of your choice, (Farro, Rice, Quinoa, Barley)
• 1 cup frozen (10 oz) spinach, drained well
• 1-1/4 cup chicken broth
• 1/4 cup half n half (more if needed)
• 1/2 can (15 oz) petite diced tomatoes
• 1 cup Parmesan cheese
• 2 medium zucchini
• 12 oz pkg of shredded mozzerella cheese
• Optional: 1/4-1/2 lb. Italian sausage***

Preparation

Step 1

In heavy saucepan, with tight lid: saute garlic in butter and season with salt & pepper
Add farro, spinach, broth, 1/2 tsp salt and dash of pepper. Bring to boil then reduce heat to low and cook covered (20-25 minutes)
Add half-n-half, tomatoes, Parmesan cheese. Mix well.
Season with salt & pepper if needed. If mixture too thick add a little more of half n half
Preheat oven to 400
Slice zucchini evenly in half lengthwise. Scoop out seeds to form boat (if you want some seeds, leave them in boat.)
Sprinkle boats with more parmesan chese.
Fill up each boat with mixture (heap them)
Place in large roasting pan
Top with shredded mozzerella cheese
Bake for 20-25 minutes or till zucchini is fork tender

***Note: if using sausage, cook in frying pan and crumble well. Add only meat to mixture and cook along with rice/spinach, etc. You do not want to use fat in dish.