They’re everywhere, those gorgeous green zucchini! This fabulous farmers’ market recipe is a great use for them, filled with tender veggies, great taste, and superior nourishment.

Just serve your zucchini boats with some fragrant rice, a crisp salad, and a glass of chilled wine and you have a marvelous Mediterranean-style dinner.

INGREDIENTS

4 small zucchini
1 1/2 cups red onion, diced
3 tablespoons olive oil
1 tablespoons fresh ginger, grated
2 cups carrots, grated
1 cup mushrooms, diced
1 cup broccoli florets, diced
1 cup almonds, finely ground
2 tablespoons tamari

1. Preheat oven to 350F.

2. Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.

3. In a large frying pan, saute the onion and ginger in the olive oil over medium heat for about 5 to 10 minutes. Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and saute 5 to 10 minutes more. Add the almonds and tamari and saute for 5 more minutes. Remove from heat.

4. Evenly stuff the zucchini halves with the sautéed vegetables and place them on a baking sheet. Place stuffed zucchinis in preheated oven and bake 35 to 40 minutes.

Serves 8.