An easy and versatile salad that can be transformed for the seasons. Swap out the toppings for in-season ingredients. Make it a meal by adding chicken, steak, or salmon on top. 


  • 4 medium to large zucchini
  • 2 cups cooked quinoa OR white rice
  • 1 diced red pepper
  • 1 diced shallot
  • ½ cup fresh basil leaves,
    sliced into ribbons
  • ⅔ cup mozzarella cheese
  • Olive Oil
  • Salt and pepper
  • ⅓ cup freshly grated parmesan cheese


  1. Preheat oven to 425F.
  2. Slice the zucchini in half lengthwise and remove the ends. Remove the flesh-filled center with a spoon and lightly coat the zucchini with olive oil.
  3. Mix the diced red pepper, shallot and basil leaves together and then add to the cooked quinoa or white rice along with the mozzarella, and a dash of salt and pepper.
  4. Fill the zucchini ‘boats’ with the filling and bake covered on a baking sheet for 12-15 minutes. Remove from oven, sprinkle with Parmesan cheese and place back in the oven for another 2-3 minutes uncovered until the cheese is melted and zucchini is tender.