Red Truck Zucchini Bowls

Red Truck Zucchini Bowls

AuthorBlynda BarnettCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 mins

Base
 1 cup Grain (rice, quinoa, farro, pearl couscous, etc.)
 2 cups broth (veggie, chicken or beef)
 1 tsp olive oil (optional)
 ½ onion (optional), minced
 2 garlic cloves (optional), minced
 1 tbsp lemon juice
 1 tbsp butter
 ¼ cup nuts, crushed (walnuts and pecans are best) Nut allergies? Garbonzos work too. Try tossing them with salt and pepper and roasting them until they're mildly crunchy.
 ¼ cup cheese, grated (parmesan or feta work great)
Topping
 1 zucchini (medium), sliced in half lengthwise and into 1/4" half circles
 1 tbsp lemon zest
 ¼ tsp Red Truck Homestead Rosemary Sea Salt
Optional Toppings
 1 asaragus (bunch), trimmed of woody bottoms
 1 pt mushrooms, sliced
 1 pt cherry tomatoes, halved

1

Wash and trim all veggies. Preheat oven to 450 degrees.

2

If using onion/garlic, add olive oil to pot and saute until fragrant/translucent.
Add grains and broth to pot (or instant pot/rice cooker). If using, add mushrooms, asparagus stems (chopped into 1/2-inch pieces). Follow these links for cooking your selected grain: farro, rice, quinoa, pearl couscous, other grains.

3

While your grains are cooking, toss your zucchini, asparagus tips and cherry tomatoes with olive oil, salt and pepper and spread onto a baking sheet.
Bake for 20 minutes, stirring/flipping after 10 minutes.

4

When your grains are finished cooking, stir in lemon juice, cheese, butter and nuts.

5

Dish up your base and layer your roasted veggies on top. Garnish with lemon zest and Red Truck Homestead Rosemary Sea Salt.

Ingredients

Base
 1 cup Grain (rice, quinoa, farro, pearl couscous, etc.)
 2 cups broth (veggie, chicken or beef)
 1 tsp olive oil (optional)
 ½ onion (optional), minced
 2 garlic cloves (optional), minced
 1 tbsp lemon juice
 1 tbsp butter
 ¼ cup nuts, crushed (walnuts and pecans are best) Nut allergies? Garbonzos work too. Try tossing them with salt and pepper and roasting them until they're mildly crunchy.
 ¼ cup cheese, grated (parmesan or feta work great)
Topping
 1 zucchini (medium), sliced in half lengthwise and into 1/4" half circles
 1 tbsp lemon zest
 ¼ tsp Red Truck Homestead Rosemary Sea Salt
Optional Toppings
 1 asaragus (bunch), trimmed of woody bottoms
 1 pt mushrooms, sliced
 1 pt cherry tomatoes, halved

Directions

1

Wash and trim all veggies. Preheat oven to 450 degrees.

2

If using onion/garlic, add olive oil to pot and saute until fragrant/translucent.
Add grains and broth to pot (or instant pot/rice cooker). If using, add mushrooms, asparagus stems (chopped into 1/2-inch pieces). Follow these links for cooking your selected grain: farro, rice, quinoa, pearl couscous, other grains.

3

While your grains are cooking, toss your zucchini, asparagus tips and cherry tomatoes with olive oil, salt and pepper and spread onto a baking sheet.
Bake for 20 minutes, stirring/flipping after 10 minutes.

4

When your grains are finished cooking, stir in lemon juice, cheese, butter and nuts.

5

Dish up your base and layer your roasted veggies on top. Garnish with lemon zest and Red Truck Homestead Rosemary Sea Salt.

Red Truck Zucchini Bowls