Fresh Raw Kale Salad Stuffed Zucchini Boats

Good sunny Monday morning to you sugar pops!

Kale Salad Stuffed Zucchini Boats - She Eats

If you had a weekend at all like we did here on Vancouver Island, you’ve had a good one. Summer seems to have finally arrived for us! It’s about bloody time! For the past month and a half it’s barely been above 15 degrees C – for my American followers, that puts us at around 60 F – brrrrrrrrrr! So a change in season was much welcomed.

Kale Salad Stuffed Zucchini Boats - She Eats
Of course, it was on the first balmy weekend of the year that B.C. cherries arrived. So I spent the better part of Sunday canning (read: boiling) pints of cherries in my kitchen. Holy steamy hot batman! Perhaps that was a poor decision… that being said, I just couldn’t pass up the opportunity to secure a year’s worth of these. I even made extra for you…. wait for it…. there may be another giveaway in the near future. Stay tuned…
 
Kale Salad Stuffed Zucchini Boats - She Eats
The point is this: It was bloody hot outside and I wasted half of it in the kitchen. Doesn’t that just figure? 
 
Kale Salad Stuffed Zucchini Boats - She Eats
But I don’t want to say too much because the weather gods might just decide that we’re being too cocky and take our warm, beach happy days away from us. So for now, let’s just say… it was nice. And while I did miss out on part of it – with good reason, of course – I will gladly hit the beach next weekend should we be so graced with more Summer weather….
 
Kale Salad Stuffed Zucchini Boats - She Eats
 
Something else I got to experience this weekend in the Summer heat? After a full day of canning, I couldn’t bring myself to turn on the oven to cook dinner. However, after the BBQ failed me miserably (read: no propane. fuckin’ BBQ.), I was forced back into the kitchen where I roasted some vegetables as quickly as possible. Actually, it only took about 15 minutes or so but it was just enough to put the heat quotient over the edge = outside garden dining. It’s a hard life.
 
And just what did we end up roasting? Farmer’s market zucchini for fresh raw kale salad stuffed zucchini boats! While these little floaters (boats) did take a few steps to prepare, they were still simple, quick, and tasty. This dish would make an excellent side to grilled Summer steak or burgers. But to be honest, they were missing a particular depth of flavor. They were good, but not great… Bacon, maybe? I was trying to keep them veggie friendly so if you have any suggestions, I’m all ears!
 

Kale Salad Stuffed Zucchini Boats - She Eats

Raw Kale Salad Stuffed Zucchini Boats

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 servings

Ingredients
  

  • 1 Big Bunch of Kale
  • 2 Medium Sized Zucchini
  • Small Handful of Raisins
  • 1 C Quinoa
  • 2 C Chicken or Veggie Stock
  • 2 Lemons for juice and zest
  • 1 Tsp Ground Cumin
  • 1/2 C Finely Grated Grana Padano Cheese
  • 1/2 Loaf of Bread preferably day old.
  • 2 Cloves of Garlic
  • Coarse Sea Salt and Fresh Cracked Black Pepper
  • 1/4 Good Quality Extra Virgin Olive Oil
  • A few Tbsp Balsamic Reduction

Instructions
 

  • First, pre-heat your oven to 300 degrees F.
  • Cut or break the bread into 1" pieces. Toss them in your food processor along with the juice of half a lemon and sprinkle with a little salt. Process until you have coarse bread crumbs. Spread on a baking sheet and dry in oven until golden, approximately 15-20 minutes. Set aside.
  • Now cut zucchini in half across the middle width then again lengthwise. Drizzle a little oil over the zucchini and season well with salt and pepper. If you have a grill, you can BBQ the zucchini over medium heat for around 10 minutes. If not, once your bread crumbs are done turn your oven up to 500 degrees F and roast, cut side down for about 15-20 minutes. Remove from the heat and allow to cool enough that you can pick them up. Gently spoon out the centers and dump in a large mixing bowl. Set aside.
  • As the zucchini grills/roasts, cook the quinoa. Bring chicken or veggie stock, quinoa, the juice of half a lemon and cumin to a boil over high heat. Reduce heat to low, cover and allow to simmer for 12 - 15 minutes or all liquid has been absorbed. Remove from the heat, add the raisins, re-cover and allow to sit for 10 minutes and then fluff with a fork. Add to the zucchini centers.
  • You're almost there! Break the stems off the kale and chiffonade (cut into thin strips). Add to the bowl.
  • Turn your broiler to high.
  • Make the dressing: whisk together the oil, garlic, zest of one lemon, and half the cheese. Season with salt and pepper to taste. Pour over the entire contents of the bowl and mix well.
  • Filler' up! Take a large handful of the salad mixture and place in each boat. Sprinkle with the remaining cheese and then a good helping of the breadcrumbs.
  • Top with remaining cheese. Broil briefly (about 40 seconds) to melt cheese. Remove from the oven.
  • Serve, if desired, with a little balsamic reduction.
  • Eat.
Tried this recipe?Let us know how it was!

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