I was inspired to make zucchini boats after reading In the Little Red House. See her site for another delicious zucchini boat.
2 spring onions
8 oz. mushrooms
Dice, add s&p and olive oil, and roast at 425 F for 20 minutes, turning halfway in between
1/2 can kidney beans
2 handfuls baby kale or spinach (chopped roughly)
5 grape tomatoes, diced
1 1/2 oz goat cheese
Combine in a bowl.
Chop off ends, halve, scoop out the centers. Rub with olive oil and salt and pepper. Place face down on the grill, cover with tin foil. Cook until tender.
Combine spring onions and mushrooms with kidney bean mixture, fill zucchini boats with the mixture, dot with a little more goat cheese, and serve.
Eat with roasted radishes: Washed, ends chopped, and halved. Toss with olive oil and s&p, throw in 425 F oven before the mushrooms for 10 minutes, add mushrooms and cook for 20 more minutes, stirring halfway.