ROSEMARY SAGE FREEKEH ZUCCHINI BOATS

INGREDIENTS:

  • 4 medium zucchini, washed and sliced horizontally

  • 1 tablespoon olive oil

  • 1 garlic clove, minced
  • ½ teaspoon turmeric
  • 2 cups cooked Rosemary Sage Freekeh
  • 1 can small red beans or pinto beans
  • 1 yellow squash, diced
  • ½ cup yellow raisins
  • ¼ teaspoon sea salt
  • ¼ cup white wine

INSTRUCTIONS: 

  1. Preheat oven to 350 degrees F.
  2. Place zucchini on a parchment lined cookie sheet, and roast the zucchini boats in the oven for 15-20 minutes until soft.
  3. Place 1 tablespoon of olive oil in a saucepan over medium heat.
  4. Add onions and saute for 3-5 minutes until onions are a light golden color.  Add garlic and saute until golden brown, add turmeric, freekeh, red beans, squash, yellow raisins, sea salt and white wine. Cook for 3 minutes.
  5. Using a slotted spoon, add an equal amount of stuffing into each zucchini boat and bake for 5-10 minutes until the stuffing is lightly browned
  6. Serve warm

NOTES: If desired, swap out the yellow squash for carrots, and top with a little cheddar cheese