The easiest & most delicious stuffed zucchini boats. Vegan.

Good day fine people! I’m on a staycation this weekend as our trip to Scandinavia clearly wasn’t happening amid a global pandemic. So day trips, socially distanced is where we’re at. Lots of hiking with the dogs. Peloton riding. Lots of movement and time outdoors.

Our garden is still producing quite a bit and I whipped up some stuffed zucchini boats for dinner on Sunday and I thought I’d share. These can be stuffed with lentils, meat (if you eat it) or a vegan meat alternative that you have on hand. I had 2 vegan burgers that I used in this for 6 stuffed zucchinis.

Ingredients:

2 burgers (If using lentils or another protein – I used enough for 3 people to eat). Leftovers can easily be thrown into a protein bowl, marinara etc. The size of your zucchinis will vary a lot so this recipe is very flexible.
2 large zucchinis, halves and hollowed out (use a spoon) so there is room for the filling
1/4 of a onion, diced
6 cherry tomatoes, halved
1/2 of a bell pepper, diced
1/2 of a jalapeño, seeds removed
You can add whatever vegs you have on hand, just dice up finely and add.
1-4 cloves of garlic, minced
1 tsp each of salt, smoked paprika and garlic powder
You can also add some rice or quinoa if you have leftovers (about 1/3 cup)
Topping: vegan cheese for topping

Method:

Preheat your oven to 375 degrees. Decide on your cooking vessel, I was roasting other veggies so I used a baking sheet but a casserole dish or whatever will hold all of the boats. Set that aside.

Into a skillet, add your onion and cook for about 4 minutes until golden. Add the remaining ingredients through spices. Stirring often. Cook until softened. If using a grain of choice, add that to your sauté pan to mix through the filling.

Prepare your zucchini by scraping out the center with a spoon creating a well that you will fill. Then spoon your filling into each boat.

Place the filled zucchini on the baking sheet. Repeat until all are filled. Top with as much cheese as you prefer. Bake for about 15-20 minutes. The cheese should be nicely melted and the zucchini softened.

Enjoy and leftovers can be stored in an airtight container. Reheat and enjoy for future lunches or dinners.

~ox

— Knead to Cook

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