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]
1 zucchini, cut in half lengthwise
1/4 cup toasted walnuts, roughly ground or crushed into small pieces
1/4 cup onion, chopped
salt, to taste
pepper, to taste
sliced tomatoes for topping, optional
1Preheat oven to 350 degrees.
2Scrape out the pulp of the zucchini with a spoon.
3Finely chop up or mash the pulp and set aside.
4Brush the outside of the zucchini with oil and place in a lightly oiled, shallow baking dish.
6Add the onions and stir briefly. Add the pulp, salt, pepper and walnut bits, and stir briefly.
7Remove from heat and spoon into the zucchini boats.
9Optional: Stir in 1-2 Tablespoons of leftover grain (such as quinoa or rice) or breadcrumbs
11If desired, place the sliced tomato on top of the boats during the last 5 minutes of baking.
Ingredients
1 zucchini, cut in half lengthwise
1/4 cup toasted walnuts, roughly ground or crushed into small pieces
1/4 cup onion, chopped
salt, to taste
pepper, to taste
sliced tomatoes for topping, optional
Directions
1Preheat oven to 350 degrees.
2Scrape out the pulp of the zucchini with a spoon.
3Finely chop up or mash the pulp and set aside.
4Brush the outside of the zucchini with oil and place in a lightly oiled, shallow baking dish.
6Add the onions and stir briefly. Add the pulp, salt, pepper and walnut bits, and stir briefly.
7Remove from heat and spoon into the zucchini boats.
9Optional: Stir in 1-2 Tablespoons of leftover grain (such as quinoa or rice) or breadcrumbs
11If desired, place the sliced tomato on top of the boats during the last 5 minutes of baking.
