NUTTY ZUCCHINI BOATS
Zucchini with walnuts supports various organs from different perspectives. Zucchini moistures the Lung and Large Intestine, while the walnuts support healthy Kidney and brain function.
[cooked-sharing]
Preheat oven to 350 degrees.
Scrape out the pulp of the zucchini with a spoon.
Finely chop up or mash the pulp and set aside.
Brush the outside of the zucchini with oil and place in a lightly oiled, shallow baking dish.
Heat oil in a pan.
Add the onions and stir briefly. Add the pulp, salt, pepper and walnut bits, and stir briefly.
Remove from heat and spoon into the zucchini boats.
Bake for 20 minutes.
Optional: Stir in 1-2 Tablespoons of leftover grain (such as quinoa or rice) or breadcrumbs
into the mixture.
If desired, place the sliced tomato on top of the boats during the last 5 minutes of baking.
Ingredients
Directions
Preheat oven to 350 degrees.
Scrape out the pulp of the zucchini with a spoon.
Finely chop up or mash the pulp and set aside.
Brush the outside of the zucchini with oil and place in a lightly oiled, shallow baking dish.
Heat oil in a pan.
Add the onions and stir briefly. Add the pulp, salt, pepper and walnut bits, and stir briefly.
Remove from heat and spoon into the zucchini boats.
Bake for 20 minutes.
Optional: Stir in 1-2 Tablespoons of leftover grain (such as quinoa or rice) or breadcrumbs
into the mixture.
If desired, place the sliced tomato on top of the boats during the last 5 minutes of baking.
