Zucchini Boats with Oat Groats

If you’ve ever grown a zucchini plant or lived within an hour’s drive of friends who have, you’ve probably ended up with lots of these squash sitting on your countertop. Well, we’re no strangers to that scenario out here on the Gluten-Free Prairie. We’ve come up with a truly delicious gluten-free dish using our whole grain Oat Groats as the co-star, along with the zucchini. Topped with cheese and baked to golden brown perfection, there is little this boat can’t handle. Join us on the waves of whole grain as we sail to flavor country with our gluten-free Zucchini Boats with Oat Groats!

Zucchini Boats with Oat Groats
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Join us on the waves of whole grain as we sail to flavor country with our gluten-free Zucchini Boats with Oat Groats!
  • 2 medium zucchini, cut in half along the long side (or any other type of squash cut to make a bowl)
  • 2 cups cooked Gluten-Free Prairie Oat Groats in chicken stock (see directions on bag)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ½ cup cremini mushrooms, sliced and chopped
  • 1 tablespoon fresh thyme, chopped fine
  • ½ cup shredded parmesan
  • Olive oil for coating zucchini
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 350.
  2. Scoop out seeds from zucchini (or squash). These won’t be used, so give them to your chickens or save them for next year’s garden. Now create a bowl or boat shape using a spoon. Keep these scoopings and chop them up. Make sure you don’t remove too much, since you don’t want the boat to have a thin hull, or it will sink (or collapse while baking).
  3. Coat the halves of your zucchini (or squash of choice) with some olive oil, salt and pepper.
  4. Bake in oven for 15 minutes on the middle rack. Turn them over once about halfway through.
  5. Heat a 12-inch skillet over medium heat. Add olive oil and coat the pan.
  6. Cook onions in the oil until they are tender, about 5-8 minutes, making sure they don’t burn.
  7. Season the onions with salt and pepper.
  8. Add the scoops from the zucchini, along with the mushrooms. Cook with the onions for another 3-5 minutes, stirring often.
  9. Add garlic and thyme and cook for about 30-40 seconds, stirring often until you can smell the garlic. Don’t burn the garlic.
  10. Combine onion mixture with the cooked oat groats in a large bowl. Season to taste.
  11. Divide the filling among the zucchini halves and top with shredded parmesan.
  12. Bake at 350 for 15 minutes.
  13. Broil on high for 1-2 minutes, checking often so the cheese doesn’t burn. They’re done when the cheese is golden.
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