Recipe/ Sides/ Vegetarian

Fresh Raw Kale Salad Stuffed Zucchini Boats

Good sunny Monday morning to you sugar pops!

Kale Salad Stuffed Zucchini Boats - She Eats

If you had a weekend at all like we did here on Vancouver Island, you’ve had a good one. Summer seems to have finally arrived for us! It’s about bloody time! For the past month and a half it’s barely been above 15 degrees C – for my American followers, that puts us at around 60 F – brrrrrrrrrr! So a change in season was much welcomed.

Kale Salad Stuffed Zucchini Boats - She Eats
Of course, it was on the first balmy weekend of the year that B.C. cherries arrived. So I spent the better part of Sunday canning (read: boiling) pints of cherries in my kitchen. Holy steamy hot batman! Perhaps that was a poor decision… that being said, I just couldn’t pass up the opportunity to secure a year’s worth of these. I even made extra for you…. wait for it…. there may be another giveaway in the near future. Stay tuned…
Kale Salad Stuffed Zucchini Boats - She Eats
The point is this: It was bloody hot outside and I wasted half of it in the kitchen. Doesn’t that just figure? 
Kale Salad Stuffed Zucchini Boats - She Eats
But I don’t want to say too much because the weather gods might just decide that we’re being too cocky and take our warm, beach happy days away from us. So for now, let’s just say… it was nice. And while I did miss out on part of it – with good reason, of course – I will gladly hit the beach next weekend should we be so graced with more Summer weather….
Kale Salad Stuffed Zucchini Boats - She Eats
Something else I got to experience this weekend in the Summer heat? After a full day of canning, I couldn’t bring myself to turn on the oven to cook dinner. However, after the BBQ failed me miserably (read: no propane. fuckin’ BBQ.), I was forced back into the kitchen where I roasted some vegetables as quickly as possible. Actually, it only took about 15 minutes or so but it was just enough to put the heat quotient over the edge = outside garden dining. It’s a hard life.
And just what did we end up roasting? Farmer’s market zucchini for fresh raw kale salad stuffed zucchini boats! While these little floaters (boats) did take a few steps to prepare, they were still simple, quick, and tasty. This dish would make an excellent side to grilled Summer steak or burgers. But to be honest, they were missing a particular depth of flavor. They were good, but not great… Bacon, maybe? I was trying to keep them veggie friendly so if you have any suggestions, I’m all ears!

Kale Salad Stuffed Zucchini Boats - She Eats

Raw Kale Salad Stuffed Zucchini Boats




Yield 4 servings


  • 1 Big Bunch of Kale
  • 2 Medium Sized Zucchini
  • Small Handful of Raisins
  • 1 C Quinoa
  • 2 C Chicken or Veggie Stock
  • 2 Lemons for juice and zest
  • 1 Tsp Ground Cumin
  • 1/2 C Finely Grated Grana Padano Cheese
  • 1/2 Loaf of Bread (preferably day old).
  • 2 Cloves of Garlic
  • Coarse Sea Salt and Fresh Cracked Black Pepper
  • 1/4 Good Quality Extra Virgin Olive Oil
  • A few Tbsp Balsamic Reduction


  1. First, pre-heat your oven to 300 degrees F.
  2. Cut or break the bread into 1" pieces. Toss them in your food processor along with the juice of half a lemon and sprinkle with a little salt. Process until you have coarse bread crumbs. Spread on a baking sheet and dry in oven until golden, approximately 15-20 minutes. Set aside.
  3. Now cut zucchini in half across the middle width then again lengthwise. Drizzle a little oil over the zucchini and season well with salt and pepper. If you have a grill, you can BBQ the zucchini over medium heat for around 10 minutes. If not, once your bread crumbs are done turn your oven up to 500 degrees F and roast, cut side down for about 15-20 minutes. Remove from the heat and allow to cool enough that you can pick them up. Gently spoon out the centers and dump in a large mixing bowl. Set aside.
  4. As the zucchini grills/roasts, cook the quinoa. Bring chicken or veggie stock, quinoa, the juice of half a lemon and cumin to a boil over high heat. Reduce heat to low, cover and allow to simmer for 12 - 15 minutes or all liquid has been absorbed. Remove from the heat, add the raisins, re-cover and allow to sit for 10 minutes and then fluff with a fork. Add to the zucchini centers.
  5. You're almost there! Break the stems off the kale and chiffonade (cut into thin strips). Add to the bowl.
  6. Turn your broiler to high.
  7. Make the dressing: whisk together the oil, garlic, zest of one lemon, and half the cheese. Season with salt and pepper to taste. Pour over the entire contents of the bowl and mix well.
  8. Filler' up! Take a large handful of the salad mixture and place in each boat. Sprinkle with the remaining cheese and then a good helping of the breadcrumbs.
  9. Top with remaining cheese. Broil briefly (about 40 seconds) to melt cheese. Remove from the oven.
  10. Serve, if desired, with a little balsamic reduction.
  11. Eat.
  • patience
    July 9, 2012 at 7:09 PM

    i like the float of your boat.

    and i don’t know…but i could go for that 15’c again…

    • Kristy Lynn
      July 9, 2012 at 10:28 PM

      YOU float my boat!

  • Sam
    July 9, 2012 at 10:04 PM

    These look so good. I love stuffed zucchini/summer squash. Its finally a tolerable 84 degrees here (it’s amazing when 84 feels cool…) We spent the entire weekend hiding out in the bedroom with the air conditioner running.

    Also, as a vegetarian, I say go ahead and add bacon to those. That’s one of the easier things to work around if it’s not the center of a recipe. You know you’re never ever going to get that flavor, so you just do something different (or omit it completely)

    • Kristy Lynn
      July 9, 2012 at 10:29 PM

      true that. when i was a veggie i just stopped trying to replicate meaty-ness. meat is meat. vegetables are vegetables. trying to make one be the other just = scary icky fake product. bacon it is then!

  • Cheap Ethnic Eatz
    July 10, 2012 at 6:18 PM

    Aw, that is so cute the presentation, love it. Yumm cherries. Funny how my normally colder side of the country is freaking hot and humid for a bit now.

    • Kristy Lynn
      July 11, 2012 at 12:17 AM

      it’s that global warming i tell ya!

  • Teresa,
    July 11, 2012 at 1:57 AM

    It has been 104degrees here for over 10days! I have been eating uncooked foods that are cool and easy … heating up the kitchen. Lots of salads, watermelon chilled, smoothies, chips and salsa, sandwiches….all foods I love anyway. Your recipe looks beautiful.

    • Kristy Lynn
      July 11, 2012 at 4:03 PM

      Holy moly that sounds uncomfortable!!! hahaha.. i’ve found as i’ve gotten older, i don’t enjoy the heat as much as i used to. maybe it’s my bodies way of warning me about menopause…?

      p.s. i have yet to get my hands on some watermelon. on it.

  • Shut Up & Cook
    July 11, 2012 at 4:11 AM

    I was suspicious about these until I saw the pix…you just might have me convinced. These look quite tasty.

    • Kristy Lynn
      July 11, 2012 at 4:04 PM

      haha – that’s my job!

  • Rituparna
    July 11, 2012 at 12:29 PM

    Those look so interesting. Want to jump right in !

  • Peggy
    July 11, 2012 at 7:36 PM

    I would love it, if you would share this, & any other recipes you may have, on my recipe link up.

  • Kristy Lynn
    July 11, 2012 at 10:06 PM

    i’ll take a look peggy! thanks!

  • Amanda @ Once Upon a Recipe
    July 11, 2012 at 10:07 PM

    These look bloody delicious! Love kale and need to consume it more often!
    I am coping with the heat by eating a lot of ice cream. Perhaps I should replace said ice cream consumption with more kale consumption. Yes, that would be the healthy thing to do. But ice cream just tastes so good when it’s a trillion degrees outside! (PS. I’m not complaining).

    • Kristy Lynn
      July 13, 2012 at 5:34 PM

      bahahahahaha! no ice cream is good amanda.

  • Miz Helen
    July 16, 2012 at 1:58 PM

    We have lots of Kale and Zucchini in the garden right now, this is a great recipe for us to try. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Kristy Lynn
      July 16, 2012 at 3:44 PM

      Ooooh! We get tons of it at the farmer’s market too. that’s the beauty of eating seasonally – there are always plenty of apt recipies 🙂

  • April @ The 21st Century Housewife
    July 16, 2012 at 7:53 PM

    Your Zucchini Boats look so fresh and delicious – what a gorgeous summer supper. I like that you have used cumin in them too – nice and spicy.

    Sadly we have no summer heat. Our weather has been about 15 – 17 C for weeks now. Oh and rain. Lots and lots of rain. I’m glad you got some summer weather finally. I’ve given up hoping for here, and am looking forward to our trip to Southern Ontario and NYC next week!

    • Kristy Lynn
      July 20, 2012 at 3:29 PM

      oh no! I feel like we’re suffering the same weather here today. Stupid rain. It just gets nice and then BAM! Rain facial!

      Good luck on your trip!! I’m going to Toronto next week to look for a place to live 🙂 Happy Ontario days!

  • Alyssa
    July 17, 2012 at 4:40 PM

    These look great and perfect for summer. I am always looking for new ways to use kale and zucchini, but I never thought to combine them. Thanks for sharing at Showcase Your Talent Thursday!

    • Kristy Lynn
      July 20, 2012 at 3:29 PM

      Thanks for stopping by Alyssa!

  • Carole
    July 19, 2012 at 8:43 PM

    The subject of this week’s Food on Friday is Salad. It would be great if you linked this in. This is the link . I found this through Full Plate Thursday

    • Kristy Lynn
      July 20, 2012 at 3:30 PM

      Thanks for including me Carole – I’ll check it out!

    • Carole
      July 20, 2012 at 7:43 PM

      You are a star for linking up. Isn’t there now a great collection of salad ideas. And more are still coming in. Cheers

  • Molly (Mike and Molly's House)
    July 23, 2012 at 1:54 PM

    We are up to our ears with zucchini! This sounds delicious!

    • Kristy Lynn
      July 23, 2012 at 3:44 PM

      that is some seriously big zucchini! or lots, anyhow.