Lemony Wild Rice Zucchini Boats Recipes

MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING

Steps:

• Cook the wild rice according to the package directions (be sure to set aside the necessary time), then set it aside to cool completely.
• Start by splitting your zucchini in half from top to bottom, brush with a bit of olive oil, top with salt and pepper, and grill. (Don't forget the olive oil and seasoning. It really helps to bring out the flavor - and prevent major sticking.) Remove the zucchini from the grill once it is nicely charred and tender, and allow to cool a bit.
• In a bowl, combine 2/3 cup of cooked wild rice, 1/4 cup feta cheese, 1/4 cup toasted pine nuts, 1/4 cup golden raisins, handful of finely chopped fresh mint, and prepared balsamic vinaigrette.
• Using a spoon, gently scoop out the inside of each grilled zucchini spear. (You can use the grilled zucchini insides in your wild rice stuffing, by mixing the zucchini insides into your filling as well.)
• Fill each zucchini boat with the wild rice stuffing, top with more feta and chopped fresh mint and a drizzle of balsamic reduction (optional) and serve! Enjoy!

LEMONY WILD RICE ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
• Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
• Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
• Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.

ZUCCHINI BOATS FILLED WITH WILD RICE AND PARMESAN SNOW

Steps:

• In a two-quart saucepan, add grapeseed oil, onion, celery, carrots and ½ tsp. salt. Cook on medium heat until soft and translucent, about 4-5 minutes.
• Add wild rice, kimchi and vegetable stock. Bring to boil
• Once boiling, turn the heat to simmer or low. Cover tightly and let cook for 45-50 minutes. Check for tenderness of the rice.
• Once wild rice is cooked, remove from heat and leave covered for 5 minutes. It's fine to have some liquid leftover in the pot. (Note: rice can be cooked a day ahead of time and stored in the fridge.)
• While rice is cooking, cut the zucchini into three sections, each about 2 ½" long. Then proceed with cutting the sections horizontally in half.
• Using a small spoon, carefully scoop out a channel of flesh in each piece of zucchini for the stuffing. Be careful not to remove too much flesh of zucchini.
• Chop the scooped-out zucchini and reserve in a bowl. Meanwhile, heat oven to 375 °F.
• Arrange the zucchini on a sheet pan and drizzle with extra virgin olive oil. Sprinkle zucchini with ¼ to ½ tsp. salt (based on your preference) and pepper.
• If there is liquid remaining with your rice, drain rice from liquid.
• In a mixing bowl, add cooled wild rice with scallions, thyme and cheddar cheese to bowl with leftover zucchini you scooped out. Mix all together.
• Fill each zucchini boat with a mound of wild rice filling. Place in oven for 12-15 minutes.
• Remove from oven and grate Parmesan cheese over each zucchini boat. Serve with lemon wedges and sprinkle juice over zucchini boats as desired.

ZUCCHINI BOATS

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

LEMONY CHICKEN & RICE

Steps:

• In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight., Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons., Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.

LEMON WILD RICE

Steps:

• Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
• While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.

VEGETARIAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
• Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
• Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
• Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
• Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.