Italian Style Vegan Zucchini Boats - Gillan Elizabeth
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Italian Style Vegan Zucchini Boats | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #glutenfree #1hourorless

Italian Style Vegan Zucchini Boats

Tender zucchini stuffed with a savoury filling, on a bed of spicy tomato sauce, topped with crisp gluten-free bread crumbs and brazil nut parmesan.

Italian Style Vegan Zucchini Boats | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #glutenfree #1hourorless

Reserve the zucchini flesh to bake into a loaf or muffins like this Cacao Banana Bread.

Italian Style Vegan Zucchini Boats | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #glutenfree #1hourorlessItalian Style Vegan Zucchini Boats | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #glutenfree #1hourorless

These Italian style vegan zucchini boat’s feature:

A savoury filling
Hint of crunch
Loads of flavour

They are super satisfying and the perfect summer time dish.

Italian Style Vegan Zucchini Boats | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #glutenfree #1hourorlessItalian Style Vegan Zucchini Boats | Gillian Elizabeth | www.GillianElizabethWellness.com #vegan #glutenfree #1hourorless

If you like this recipe, leave a comment below, rate it, save it on Pinterest for later, and share a picture with me on Instagram @gillianelizab3th. I love seeing your creations!

Italian Style Vegan Zucchini Boats
Author: 
Recipe type: Vegan, Gluten-free
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 boats
 
Tender zucchini stuffed with a savoury filling, on a bed of spicy tomato sauce, topped with crisp gluten-free bread crumbs and brazil nut parmesan. Serve these boats as is or top over a bed of rice with fresh basil to garnish.
Ingredients
  • 3-4 medium zucchini
  • 1¼ cups tomato sauce*
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup onion, chopped
  • 1 garlic clove, minced
  • ⅓ cup cremini mushrooms, chopped**
  • ⅓ cup walnuts, chopped
  • ½ cup chickpeas
  • 1 tablespoon aquafaba
  • 1 tablespoon fresh oregano, plucked and chopped
  • ½ teaspoon Herbamare
  • Pink himalayan salt, to taste
  • Black pepper, to taste
  • ⅓ cup brazil nut parmesan
  • 2 tablespoons gluten-free bread crumbs
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Trim the ends from the zucchini's. Slice the zucchini's in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh.***
  3. Place the scooped out zucchini boats into a 13" x 9" baking dish and add 1" of water. Cover with foil and bake in the preheated oven for 20 minutes.
  4. While that is cooking prepare the filling.
  5. Heat the olive oil over medium-high heat. Sauté the onion, garlic, and mushrooms.
  6. While that is cooking add the walnuts, chickpeas, aquafaba, oregano, Herbamare, salt, and pepper to a food processor (or blender) and mix to combine. Be sure not to over-mix, you still want some texture.
  7. Stir the sautéed mixture and blended mixture together to combine.
  8. When the zucchini is cooked, remove from the tray and drain the water.
  9. Add 1 cup of tomato sauce to the bottom of the pan.
  10. Place the zucchini boats on top and evenly fill the boats with filling mixture.
  11. Cover the dish with foil and cook for 15 minutes, until zucchini is tender.
  12. Turn oven to broil.
  13. Remove the foil and evenly spoon remaining tomato sauce over the boats followed by the parmesan and bread crumbs.
  14. Place in the oven with door slightly ajar for 1 to 2 minutes, until crisp.
Notes
*I used a spicy arrabiata sauce but feel free to use one to your taste preference.
**If you're not a fan of mushrooms add extra walnut and chickpeas to replace them.
***Reserve the flesh of the zucchini to use in another recipe like muffins, cookies, or in a smoothie.
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