A delicious meal made from spaghetti with quinoa or cauliflower, zucchini, and any other additions you desire. You can't foul this one up!
Carve "meat" from the zucchini slices to within 1/4 inch from all edges and bottom.
Prepare baking dish with coconut oil, either a 7" x 10" baking dish or square or 9" x 13" size, according to number of zucchini slices you are cooking. Spread spaghetti sauce or pizza sauce (whatever you have on hand) thinly on bottom of dish.
Line scooped-out zucchini boats to fill your prepared dish.
Cook your choice of spaghetti sauce and add 1/2 cup cooked quinoa or 1 cup riced cauliflower. Chop the zucchini "meat" you scooped from the slices and add to spaghetti meat sauce mixture. Heat thorougly, simmering sauce until liquid evaporates.
Load each zucchini boat with meat sauce to fill evenly without spilling over.
Top with cheese of choice. Cover and bake 25 minutes at 350 degrees.
If sharing boats among those who have different dairy needs, bake boats first, then top with cheese separately on plates and microwave quickly to melt cheese.
Add more veggies or a salad on the side, dinner rolls, etc., and enjoy!