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Zucchini Bateaux
Zucchini Bateaux
"Zucchini Boats"

Recipe by Debi Pedersen

When you're looking for something very special as a side, this version of stuffed zucchini is not the usual bread-filled stuffing you may be accustomed to. This one is very light and fresh. So much so, it needed a special name. I chose the French word, "bateaux," for boat to reflect Eurpoean influence of the ingredients. 

3 large zucchini
½ c. cooked brown rice
2 tsp. chopped parsley
1 carrot, very finely diced
2 Tbsp. pine nuts
1 clove garlic, crushed
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. fresh oregano, chopped or 1 tsp. dried
1 tsp. granulated onion
½ tsp. salt
½ c. bread crumbs
¼ c. grated parmesan cheese
Olive oil

Trim ends of zucchini. Cut each in half lengthwise, then cut each in half crosswise. Scoop out the centers of each using a melon ball tool, leaving a ¼-inch edge on all sides. Finely chop the scooped-out portion from two zucchini and place in a medium mixing bowl, reserving the third for another use.
Add the remaining ingredients — all except the bread crumbs, cheese and olive oil — and mix well. Divide the filling mixture among all the zucchini shells, mounding as needed.
In a small bowl, mix the bread crumbs and cheese. Top each zucchini with one tablespoon on the mixture. Place filled zucchini in a greased baking dish. Drizzle each with olive oil.
Bake uncovered in a 350 degree oven for 30–35 minutes until zucchini is tender and top is golden. Serves 6.

About Debi Pedersen

Debi Pedersen enjoys using her cooking experience to help you include meatless recipes in your meal plans. She knows the tastes you're looking for and how to make meatless cooking appealing, nutritous and easy. With a Master's degree in home economics, Debi's done many things — from catering events large and small to teaching vegetarian cooking classes. As an author of two meatless cookbooks, she loves changing meat dishes into meatless versions as well as creating new recipes. Debi also serves as trust officer for the Northern California Conference Planned Giving & Trust Services/Property & Risk Management Department. In addition to cooking and baking in her spare time, she appears on Lifestyle Magazine on Trinity Broadcasting Network, sews, and travels with her husband, Pastor Jim Pedersen. For more nutrition tips and recipes from Debi, visit her website.