(Zucchini stuffed with quinoa and sauteed veggies.)
This WAS supposed to be a side dish with lovely slices of rare NY strip, but Dan ate all the pre-cooked steak last night (he found it while searching the fridge for something snacky.)
That makes this the first vegetarian entree I've made in as long as I can remember - there isn't even any bacon in it!
Hollowed out some boats, salted them, and turned the oven to 425f.
Leftovers from another cook: quinoa, zucchini, carrots, onions, garlic scapes, shiitake mushrooms.
Mixed that with a good tablespoon of cream cheese, adjusted the seasoning and overfilled the boats.
Topped with the last of the Parmesan in the freezer plus paprika and pepper. Placed in the oven for 25 minutes or until it got bubbly.
Dressing:
2 tsp. Dijon Mustard
1 1/2 tsp. Maple Syrup
1 tsp. Champagne Vinegar
1 tsp. Cracked Black Pepper
1/8 tsp. Kosher Salt
1/2 TB Avocado Oil
Mix together and taste; I added more vinegar because I prefer the flavor less sweet.
It's one of those simple things with loads of flavor that makes the eater think you're a cookin' genius.
