Crisp, wet, grey days. The turning of the Aspen leaves. A fire burning in the wood stove. It appears Autumn has arrived.
I thought of this recipe a few chilly nights ago when I was craving something comforting, warm, and squashy (also, I had a bunch of dried Turkish figs that I didn't know what to do with.)
I'm thrilled at how it turned out! It was very comforting and decadent and we both agreed that it would definitely be on our list of entrees for the winter holidays with family. Somehow it just screams Thanksgiving. Maybe using cranberry instead of raspberry would give it even more of a holiday-ish feel? (Also it would cut the sweetness a bit. Keep in mind it is rather sweet. You can always just omit the figs to make it less so.)

1 large (or 2 small) zucchini
5 baby portobello mushrooms chopped
3 dried turkish figs chopped
1/4 cup soaked and dried walnuts chopped

Marinade:
3 Tbsp balsamic vinegar
3 Tbsp olive oil

Raspberry Drizzle:
Handful of raspberries
1/4 cup water

In large bowl mix marinade. Slice zucchini in half. Remove most of the centers (I just cut it out with a knife.) Start the zucchini boats dehydrating. Chop the zucchini centers, mushrooms, figs, and walnuts and let marinate for about an hour. Spoon into the boats and continue dehydrating for about 4 hours. (There will be lots of extra filling that won't fit into the boats - just dehydrate that as as well. The filling will decrease in size as it warms so you can add that extra in at the end.) Make the drizzle in the blender, pour over zucchini - or rather, drizzle or zucchini, and serve.




Our life is the sum total of our choices. We always have a choice.