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Parmesan Stuffed Zucchini Boats

BY Spork Foods

| Easy | Vegan | Soy Free

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

  1. Pre-heat oven to 450° F. 
  2. 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.
  3. In a large baking dish, add hollowed zucchini halves hollow side up. Drizzle with oil add salt and lemon pepper. Set aside.
  4. 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.
  5. Place about 3 tablespoons filling into each zucchini. Drizzle with remaining oil and top with additional Shredded Parmesan, if desired. 
  6. Bake for about 18-20 minutes, or until filling is golden and crisp. Garnish with additional basil when serving. Serve warm.
Print Recipe

Parmesan Stuffed Zucchini Boats

BY Spork Foods

| Easy | Vegan | Soy Free
ParmesanStuffedZucchini_Site1
ParmesanStuffedZucchini_Site2
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