BY Spork Foods
| Easy | Vegan | Soy Free
Parmesan Stuffed Zucchini Boats
INGREDIENTS
Zucchini:
- 6 medium zucchinis
- 2 tsp safflower oil
- ¼ tsp sea salt
- ¼ tsp lemon pepper
Filling:
- 2 slices toasted sourdough or whole grain bread
- 2 tbsp extra virgin olive oil
- 1 tsp agave
- 2 tsp red wine vinegar
- ½ tsp sea salt
- ¼ tsp finely ground black pepper
- 1 tbsp fresh basil, finely chopped, plus for garnish
- 2 cloves garlic, finely chopped
- ¼ cup red onion, finely chopped
- 2 tbsp carrot
- 8 cherry tomatoes, halved
- ¾ cup canned chickpeas, drained and rinsed
- ½ cup Follow Your Heart Dairy-Free Shredded Parmesan, plus for topping
- 2 tsp safflower oil
INSTRUCTIONS
- Pre-heat oven to 450° F.
- Slice zucchini in half lengthwise. Hollow out center with melon baller or spoon, leaving about ¼ inch border. Reserve center of zucchini in strainer, removing excess liquid. Repeat for all zucchinis.
- In a large baking dish, add hollowed zucchini halves hollow side up. Drizzle with oil add salt and lemon pepper. Set aside.
- For filling, add toasted bread, zucchini centers, olive oil, agave, vinegar, sea salt and pepper to a food processor and pulse about 15 times. Fold in basil, garlic, onion, carrot, tomatoes, chickpeas, ½ cup Shredded Parmesan and gently mix.
- Place about 3 tablespoons filling into each zucchini. Drizzle with remaining oil and top with additional Shredded Parmesan, if desired.
- Bake for about 18-20 minutes, or until filling is golden and crisp. Garnish with additional basil when serving. Serve warm.
