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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