Zucchini Boats

(serves 4 hungry people)

6 zucchini
2 cups leftover rice, quinoa, farro or couscous
3 veggie burgers or 10-12 veggie meatballs,
2 Tbsp flax seed, ground
2 Tbsp nutritional yeast
2 tsp each: garlic powder, onion powder, oregano
   and basil
Salt and pepper to taste
1 cup shredded veggie cheese of choice (optional)

Directions: Set the oven to 375. Trim and slice the zucchini in half lengthwise. Scoop out the insides with a small spoon, leaving “boats”. Using a food processor or chopping finer with a knife, pulse the zucchini you scooped, the meatballs, grain, flax and seasonings. Taste and add salt and pepper. Fill the boats and bake in a covered casserole dish for 30 minutes. Remove lid and bake another 10 minutes. Carefully remove pan from oven. If you are using the cheese topping, add the desired amount on top of filling. Move oven rack to broil position and set oven to broil. Place pan on rack & broil until lightly browned. Garnish with sliced olives, fresh tomatoes, herbs etc. Serve or keep wrapped up in the fridge for up to 4 days.

Healthy Facts - August 2016: Zucchini Boats

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