I have been buying and using Country Crock for as long as I can remember. My mom used to buy it when I was still living at home, and I guess naturally, I continued to use it myself.
Country Crock is a great alternative to butter because it has 70% less saturated fat, 30% fewer calories than butter, and has 0g trans fat.
Some of you may have noticed lately that I have finally taken the initiative to start eating and cooking healthier for my family. That of course means more vegetables in the house! For me, that is not a problem. I love salads, and I love most vegetables. But when it comes to my kids and even my husband it’s been a little harder for me to get them to like vegetables, let alone eat them.
So when I saw this recipe, which you can find at The Crock Crounty Chronciles website, for Zucchini Boats, I just knew I had to try it out. The recipe calls for couscous, which is actually one of my girls’ favorite foods already.
Kids love finger foods. So to be able to saute some yummy vegetables together, with a little Country Crock, into something I know they will have fun eating is such a fantastic idea. This was definitely a KID APPROVED meal!
- 2 medium zucchinis
- 1 large carrot, peeled
- 2 Tbsp. Country Crock® Spread
- 1/2 small onion, diced
- 1 clove garlic, ﬁ nely chopped
- 1 cup cooked couscous
- 1/4 cup reduced fat feta cheese
- 1 Tbsp. fresh parsley, oregano or mint, ﬁnely chopped
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- Preheat oven to 350°.
- Bring a large pot of water to boil. Cut zucchinis in half lengthwise. Cut 2-1/2 inches off bottom of carrot and cut in half lengthwise, then cut each half on the diagonal.
- Boil zucchini and carrot “sails’’ for 5 minutes. Remove and let cool until you can handle them. With a small knife or pointed spoon, scoop center of zucchini out (leaving 1/2 - inch thickness to zucchini “boat”).
- Dice scooped out zucchini and remaining end of carrot. Heat Country Crock® Spread in skillet. Add onion and garlic, cook until onion is soft, stirring occasionally, about 5 minutes. Add carrots and zucchini and cook for about 7 minutes, stirring occasionally.
- Remove from heat and add to cooked couscous. Stir in feta cheese, herbs, salt and pepper.
- Place zucchini halves on baking sheet. Scoop couscous mixtures into zucchini halves, pressing ﬁ rmly to form mounds. Bake 25 minutes. Remove from oven. Carefully place carrot ends on small skewers or toothpicks and stick sails in boats.
For a change of pace, try other grains – quinoa, bulgur wheat, brown rice – in place of couscous.
How do you get your kiddos to eat their veggies?
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Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!