Mint. I’ve decided you love it or you hate it. I really do like it. My husband really doesn’t. Usually I use his reaction as a gauge as to whether or not I should blog about a meal. The day I made these, I broke that mold. I wasn’t going to share this recipe with you all, because he so desperately did not like them. But then I realized something. Just because my husband doesn’t like mint, does NOT mean that everyone else in the world hates it too. In fact, a lot of my followers are foodies with fancy tastes (go you!), and they love fresh herbs and more “grown up” tastes, so they would probably love this! Yes, I consider goat cheese and mint to be grown up food. Says the girl that used to eat a box of corn dogs a week. 😐 Don’t judge me! Praise the Lord my husband inspired me to start eating healthy or I’d probably have had a heart attack by now!!
Anyways! Back to my boats 😉 I thought these were tasty! I made them as a side dish for a roasted chicken I made…but between the protein packed quinoa and lentils, they were hearty enough for me to warm one up for lunch the next day!
So. If you love mint. And goat cheese. And quinoa. And PARMESAAAAAN. (I love parmesan). Then this recipe is for you my friend! Read on! And make this for your friends and they’ll think you’re all fancy pants!!! 😉
Adapted from greatist.com
Here’s what you need: (To make 4 boats)
- 2 Medium to Large Zucchini
- 2 C Cooked Quinoa
- 3-4 Handfuls Spinach, Roughly Chopped
- 6-8 oz Goat Cheese, Chopped/Crumbled
- 1 C Cooked Lentils
- 1/2 C Fresh Mint Leaves, Chopped
- 6 Tbsp Olive Oil
- Salt and Pepper to taste
- Shredded Parmesan
And here’s how you do it:
- Preheat your oven to 350 degrees.
- Do your prep! Make sure you have your quinoa and lentils cooked. Chop your spinach and mint, and make sure your goat cheese is in small pieces!
- Wash your zucchini and cut in half lengthwise. Use a spoon to scoop out the seeds so you have “boats.”
- Heat up a grill pan. Brush zucchini with some oil.
- Grill zucchini, preferrably covered, until you have nice grill lines and they are starting to get tender.
- While zucchini is grilling, mix all other ingredients except for Parmesan in a large bowl.
- Remove zucchini from grill and place on a baking sheet. Fill generously with the quinoa/lentil mixture.
- Top with Parmesan, put in the oven, and cook until it is warmed through and the Parmesan is melty and browned!
- Take out. Serve. Look fancy. 🙂
Preheat your oven to 350 degrees. Make sure you have cooked quinoa and lentils. Chop everything. Wash your zucchini and cut it in half lengthwise, and scoop out the seeds. It should look kind of like this!
Yum! Now grill your zucchinis! You can do this on an outdoor grill too, I just didn’t have one yet when I made these 🙂 You’re just looking for them to be starting to get tender, but still able to hold together.