Zucchini Boats
New Year New Post. Zucchini boats are so much fun!
This recipe is so much fun. I chose this particular combination of ingredients because it was what I had on hand. But I think it should be fairly easy to modify this any way you’d like.
Zucchini Boats
1 lb of zucchini
1/2 cup quinoa
2 stalks of celery
2 tbsp tomato paste
1 tbsp capers
Field Roast Chao Cheese
Red pepper flakes (optional)
Salt and Pepper
The filling:
Measure out 1/2 cup quinoa and wash through a fine mesh strainer
Transfer quinoa into a pot and add 1 cup water to the pot
Medium heat on this until you get a light rolling boil then turn the heat down and keep cooking and checking until the quinoa has grown in size and water is absorbed
Tiny mince the celery and add to a hot oiled pan and cook until soft
Add in the quinoa, tomato paste, capers, and the chili flakes
Season to taste with salt and pepper
The zucchini:
Preheat the oven to 375 F
Slice the zucchini in half lengthwise, making both sides as even as possible
Score the inside to scoop out the inside just enough to create a shell
Add in the zucchni bits into the filling
Line the zucchini with the Chao cheese or any cheese of your choosing
Scoop the filling into the zucchini boats
Place the boats onto a baking tray and bake for 30 mins
Serve with rice or kale
Enjoy!
Cooking notes:
The vegan cheese acts like the glue to hold the filling to the zucchini
I left the top of the zucchini for the aesthetics and cut them off before eating
