Got zucchini? Make these vegan stuffed zucchini boats! They’re bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight.
I try to post a good amount of recipes that classify as easy, but this one is almost too easy. So easy, in fact, that I was a little reluctant to even share it. Initially I had a more complicated recipe in mind — one that involved chopping and sautéing, a long simmer time, and lots more ingredients. But then I spotted a container of leftover marinara sauce in the freezer and it seemed silly to go to all that trouble when things could be much simpler. And I thought maybe you guys would appreciate a super simple dinner recipe as much as I did. Vegan Stuffed Zucchini Ingredients
It’s a short list today!
How to Make Zucchini Boats
Prepare the ZucchiniStart by prepping and roasting your zucchini. Cut each on in half lengthwise, then use a spoon to scoop out some of the insides. (Tip: I like to use a grapefruit spoon for this.) Drizzle and rub your zukes with some olive oil and pop them into the oven until they’re tender.
Use a paper towel to blot up any accumulated moisture when they’re done, then give them a sprinkle with salt and pepper. Make the FillingWhile your zucchini bake you can make the filling. First you’ll need to cook some quinoa. Place it in a pot with water, bring the water to a simmer, and cover the pot until your quinoa is tender. For more guidance on quinoa cooking, check out this guide. Normally I leave my quinoa sitting with the lid on the pot for a few minutes after cooking, but that’s not really necessary here. Remove the lid, then stir in some marinara sauce and chickpeas. Simmer the sauce for a few minutes to thicken it up. Take the pot off of the burner and stir in some fresh basil.
Stuff your zucchini halves with your filling. I like to top my stuffed zucchini with some vegan Parmesan cheese. You could also sprinkle it with some store-bought vegan cheese and pop them under the broiler to melt it if you like.
Vegan Stuffed Zucchini Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Vegan Stuffed ZucchiniGot zucchini? Make these vegan stuffed zucchini boats! They’re bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight. Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 4 Calories 305 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Stuffed Zucchini Amount Per Serving (2 zucchini halves) Calories 305 Calories from Fat 77 % Daily Value* Fat 8.5g13% Saturated Fat 1.5g8% Sodium 667mg28% Potassium 1229mg35% Fiber 9.6g38% Sugar 13g14% Protein 10.9g22% Calcium 94mg9% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/italian-style-vegan-stuffed-zucchini/?utm_source=rss&utm_medium=rss&utm_campaign=italian-style-vegan-stuffed-zucchini
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