Meatless Monday: Italian Stuffed Zucchini Boats

Are you looking for a new mouth-watering Meatless Monday meal idea? Look no further than these Italian Stuffed Zucchini Boats! And the best part? They’re absolutely delicious and so easy to make! For a super low-carb meal, just eat these alone or include some roasted veggies over a salad made up of your favorite fresh greens! This is a dish that is sure to please your family and friends.

Italian Stuffed Zucchini Boats
Makes 2 to 4 servings

2 medium zucchini
2 garlic cloves
1 medium tomato, seeded and finely chopped
1/2 cup fresh mushrooms, finely chopped
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 Tbsp. extra virgin olive oil
3/4 cup vegan grated Parmesan cheese
2 Tbsp. fresh basil, chopped

Preheat the oven to 400°F.

Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a small spoon for this). Chop up the pulp from the zucchini. 20140728-063827-23907144.jpgCombine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells.

Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender.

Bake uncovered for 5 minutes more. Top with the fresh basil. Enjoy!

20140728-064032-24032861.jpgRecipe adapted from The Comfort of Cooking


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