Fontina Millet Zucchini Boats
The zucchini boats make a light and flavorful meal that is perfect for summer. If you don't want to bake, then just make the filling for a nice lunch.
3 large zucchini
½ cup cooked millet
1¼ cup water
2 tbs butter
5 or 6 small white button mushrooms
1 cup fresh spinach
1 tsp salt
¾ cup plus ¼ cup fontina cheese
1. Prepare the millet according to the 5 minute millet recipe, but half the recipe. Set aside to cool.
2. Preheat the oven to 400 degrees fahrenheit.
3. Rinse the spinach thoroughly. Do not dry.
4. Melt the butter in a skillet.
5. Slice the mushrooms and add both the mushrooms and spinach to the skillet. Cook the spinach until it's wilted and the mushrooms until they are soft and a bit browned. Set aside to cool.
6. Grate the fontina cheese into a bowl.
7. Slice the zucchini in half and scoop out the insides (leave about ½ an inch "wall" of zucchini). You can save the insides in the freezer to use in zucchini bread at a later time.
8. Mix the spinach, salt, millet, mushrooms and ¾ of a cup of fontina cheese in a medium bowl.
9. Place the mixture in the zucchini "boats."
10. Grate some more fontina cheese onto the tops of the boats.
11. Cook at 400 degrees fahrenheit for 25 minutes or until the cheese is melted and golden on top and the zucchini is cooked.
12. In the meantime slice the avocado.
13. Remove the zucchini when it's done and garnish with the avocado slices.
Yields 6 servings
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