2-4 Zucchini – preferably young squash that is 1 1/2 – 2 inches in diameter
A handful of Cherry Tomatoes, cut in half or quarters
1-2 Scallions – slice thin
Grated or Cubed Cheese – like provolone or mozzarella
Half cup of pre-cooked grain – like farro, quinoa or cous cous
Vinaigrette Dressing – 2-4 tablespoons, to taste
Herbs of your choice – parsley, basil, etc. – minced
Salt and Pepper to taste
1. Scrub the Zucchini well. Cut off hard ends, then cut in half lengthwise. Scoop out the inner pulp to make a boat shape, reserving the pulp.
2. Cook the boats briefly – steam or microwave for 3-4 minutes, until tender but still crisp – then set aside to cool.
3. Prepare the stuffing – mince the zucchini pulp and combine it with tomatoes, cheese, grain, scallion, and dressing. Taste the stuffing and adjust seasonings.
4. Cutting a very thin sliver off the bottom of each “boat” helps it to stay upright. Stuff each boat. Top with a sprinkle of salt, fresh cracked pepper and sprinkle of fresh chopped herbs. Chill briefly before serving.