Planning my meals around seasonal foods is always a fun way to get creative and try out new recipes. 

Eating foods that are grown locally and are in season are good for you and the planet for a myriad of reasons…

Local seasonal food is fresher as it hasn’t been sitting in a transport truck or on a shelf.This means so much more flavour, absorbable nutrients and less chemicals! Remember when you had a cucumber from your grandmothers garden, it taste so much better than the kind that comes from Mexico in the dead of winter.

It’s also good for your community to support local farmers. Go to the farmers markets, ask your grocery store, or join a produce delivery company like Spud. Another cool thing about eating seasonal produce is our bodies were designed to eat this way. Root vegetables, squashes and potatoes are great warming foods for the fall and winter, leafy greens are important to help us cleanse in the spring and berries are cooling and hydrating in the hot summer months.

Right now as we head into the fall, zucchinis are in abundance! People can’t give them away quick enough:) So I have been making zucchini breads and muffins, zoodles and stir-fry’s.

Here is a great way to use up those larger zucchinis-ZUCCHINI BOATS! 

WHAT YOU NEED

• 2-3 large zucchinis
• 2 cups of mushrooms, chopped
• 1 red onion- chopped
• 1 orange pepper (any colour would work)
• 2 cups of chopped kale
• 2 cups of cooked quinoa
• 1/2 cup of pecans (or walnuts)
• 1 cup of shredded soy cheese, daiya or regular cheddar
• garlic
• smoked paprika
• Salt and pepper 
• A splash of olive oil
• Fresh basil to garnish

WHAT TO DO

1. Cut the zucchinis in half, lengthwise, and scoop out the inside making them a boat. Don’t scrape down all the way to the skin, leave some zucchini in there.
2. Heat up a frying pan with some olive oil and sauté the red onion, mushrooms and garlic for a about 5-6 minutes. Don’t overcook as they will get to finish cooking in the zucchini.
3. Remove from heat and in a bowl, stir the cooked quinoa, chopped kale, onion-mushroom mixture, pecans and sprinkle with the smoked paprika. 
4. To build the boats simply fill the zucchini boats with the mushroom-quinoa mixture. Don’t be shy, it will cook down a bit.
5. Sprinkle with your choice of shredded cheese.
6. To cook the zucchini boats you have two options. To BBQ or cook in the oven. I did mine on the BBQ on medium heat for approximately 20 mins. In the oven I would cook them at 350 degrees for 15-20 mins. It depends on the size of your zucchinis so keep a eye on them, once they start to soften and lose their shape, they’re done!

Garnish with some diced up fresh basil and serve immediately!

xoxo

Rebecca