Because my (mini) boys still aren't poblano fans, while Jake and I noshed on Rice-Stuffed Poblanos for dinner, I made zucchini boats for the minis...same filling though. 1 C cooked Jade rice (use whatever grains you have leftover) 1 t minced garlic 1 skinned, cubed tomato 1/2 C cottage cheese 1/2 C shredded parmesan 1 t chopped parsley 1 t chopped basil 1 t chopped cilantro 1/2 t chopped oregano freshly ground sea salt freshly ground pepper olive oil 1 large zucchini, halved and scooped out slightly. In a large mixing bowl, toss together all of the ingredients - except the zucchini themselves. Stir until completely combined. Spoon the mixture into the zucchini and place on a baking dish. Preheat the oven to 350 degrees. Drizzle with olive oil, sprinkle with sea salt and pepper. Cover with foil. Bake for 50 minutes, then uncover and bake for an additional 10 minutes. Serve hot with a crisp, cool salad on the side.