Vegan Quinoa Stuffed Zucchini Boats Recipes
VEGAN QUINOA STUFFED ZUCCHINI BOATS
These Vegan Quinoa Stuffed Zucchini boats are are great gluten free entree you can enjoy during Passover and all year round! Vegan and gluten free
Provided by https://mayihavethatrecipe.com
Categories entree
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Bring water to a boil. Add salt and quinoa, reduce heat to medium, cover and cook for 10 minutes or until tender. Drain well and set aside
- Cut each zucchini in half, then cut each half in two, lengthwise (you will end up with 4 pieces per zucchini). Gently, remove the inside of each piece using a spoon (do not discard), being careful not break the skin. Set aside
- Preheat the oven to 375F
- Chop the flesh of the zucchini that you removed. In a large non stick skillet, heat 1 tablespoon of olive oil. Add garlic, chopped zucchini and mushrooms and cook over medium-high heat for 6-7 minutes, stirring often. Add salt, pepper and balsamic vinegar and cook for another minute. Transfer to a bowl, add cooked quinoa and walnuts, toss well and set aside
- To prepare the sauce, heat 1 tablespoon if olive oil in a large, deep skillet. Add garlic and cook over medium heat for about 30 seconds. Add canned tomatoes, salt and pepper and continue cooking, covered for 6-7 minutes. Add lemon and mint, cook for another 3 minutes
- Coat a 13x9 inch baking dish with cooking spray. ladle about 2/3 of the sauce on the bottom. Spoon quinoa mixture into the emptied zucchini pieces and arranged them over the sauce. Ladle the rest of the sauce on top. Cover with tin foil and bake for 30 minute. Remover the foil and cook for another 20 minutes. Serve warm
Nutrition Facts : ServingSize 1 boat, Calories 121 calories, Sugar 4.3, Sodium 450, Fat 7, SaturatedFat 1, UnsaturatedFat 5, Carbohydrate 13, Fiber 3, Protein 3.5
VEGAN ZUCCHINI BOATS
These vegan bruschetta-stuffed zucchini boats are not only low-carb, they are delicious! So easy to make, these can be an appetizer, main dish, side dish, or an afternoon snack! They can be served as an entire half or you can cut into 2-inch bites to serve as appetizers. I like to make them with pasta as a low-carb replacement for garlic bread. They will keep in the fridge for 1 to 2 days. Make sure to store in an airtight container.
Provided by Plant Based Life
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes.
- While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
- Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
- Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 19 g, Fat 4.3 g, Fiber 6.4 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 195.1 mg, Sugar 8.1 g
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