VEGAN STUFFED ZUCCHINI BOATS
BAKED
INGREDIENTS
▢ 4 large Zucchinis ▢ 1 tbspOlive Oil ▢ ½ small Red Onion ▢ ½ small Red Bell Pepper ▢ 1 can Black Beans ▢ ½ cup Corn Kernel ▢ Spices ▢ ⅓ cup Tomato Paste ▢ ⅓ cup Tomato Passata ▢ ¼ cup Vegetable Broth TO SERVE ▢ 1 Ripe Avocado ▢ ¼ tbsp Spicy Salsa Sauce ▢ ¼ cup Coconut Yogurt ▢ ¼ cup Fresh Cilantro ▢ ¼ cup Corn Kernel
Cut the Zucchinis
Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
1
Scoop the Flesh
Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves.
2
Add Salt
Place each zucchini half on the baking dish. Sprinkle 1 teaspoon of salt on the zucchinis and set aside 20 minutes to 'sweat'.
3
Prepare Filling
Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add diced onion and cook for 1 minute until fragrant.
4
Add Bell Pepper
Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
5
Add Beans and Spices
Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute.
6
Add Tomato Paste
Stir in tomato passata, soy sauce, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
7
Fill and Bake Zucchinis
Use a spoon to fill the hollowed zucchini boats with the vegan filling. Bake for 10-15 minutes or until zucchinis are cooked.
8
Serve
Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.
9
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 8 Boats Calories: 110 kcal per Boat
VEGAN STUFFED ZUCCHINI BOATS
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