Stuffed Zucchini Boats
Stuffed veggies are a great alternative to pasta. Better nutrients, more fiber and more calories saved for ice cream (or is it just me that thinks this way? lolol). Load these boats up with rice, beans, meat sub crumbles, quinoa - basically whatever you love!
Serving Size: 4-6 Prep Time: 20 minutes Cook Time: 40 minutes
💚VEGAN 💚GLUTEN FREE 💚OIL-FREE
- 3-4 zucchini
- 2-5 TB Low sodium vegetable broth
- 1/2 cup(s) onions, chopped
- 1 jalapeño, seeded and chopped (omit if you don't like spicy)
- 1 red bell pepper, chopped
- 1/2 cup(s) Whole Kernel Sweet Corn (SEE TIPS)
- 1/2 Lb taco seasoned , cooked lentils (SEE TIPS)
- 1/2 lb cooked beans (if canned, rinse well)
- 1/4 cup(s) cilantro, chopped
- 8 4/5 Oz cooked Luptopia Protein Crumbles (SEE TIPS)
- 1/2 cup(s) Vegan cheese shreds
- Preheat oven to 400ºF.
- Cut zucchini in half lengthwise then scoop out the middle and reserve. Place zucchini boats into a 9x13-inch baking dish and set aside.
- Heat a skillet on medium-high and add veggie broth. Roughly chop reserved zucchini then add to pan along with onions, jalapeños, bell peppers, and corn. Cook several minutes until onions are translucent and bell peppers are wilted. Add in more veggie broth if dries up. Transfer to a bowl.
- To the same pan, add remaining veggie broth, lentils and beans, and cook until temp reaches 165ºF. Add to the vegetables along with cilantro and cooked grains. Mix until well combined.
- Fill each zucchini boat with the filling, and top with vegan cheese. Bake 30 minutes.
- Serve hot and enjoy topped with chopped cilantro (optional). Store in fridge and consume within 5 days.
- Corn can be fresh or canned. If canned, be sure to rinse and drain well.
- Taco seasoned lentils can be made with cooked lentils (as directed). I usually add in a vegan organic seasoning, or make it with 2 TB Chili powder, garlic, 1 tsp paprika/cumin/ground pepper/sea salt/oregano/onion powder/garlic powder, all to taste. You can also use meat substitute instead - we like Gardein crumbles, TVP or beyond beef link “sausage” .
- Omit salt to make low sodium - just season well with other spices.
NOTE: If you still incorporate meat and/or dairy in your plant-based lifestyle, a option to add more protein is cooking sliced sausage. I am vegan, and prefer to air fry to drain out excess oil. If vegetarian, feel free to also sub vegan cheese with shredded mozzarella/mexican blend cheese.