Italian Stuffed Zucchini BoatsPrint
- 2 medium zucchini
- 2 garlic cloves
- 1 medium tomato, seeded and finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 2 Tbsp. 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 spoon for this). Chop up the pulp from the zucchini.
- Combine 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.
Makes 2 to 4 servings