About Me

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Fifty six year old empty-nester. Wife to one, mum to four and nan to three precious grandies. Living simply is my passion, I enjoy growing food, living healthy and playing with a variety of crafts. I am always up for a bargain and love to op shop for vintage treasures.

Friday, January 11, 2019

recipe for vegan stuffed zucchini boats and parmesan cheese

As promised, here is the recipe for the zucchini boats I posted about recently. This is a vegan recipe so if you want a different version just google zucchini boats, there are oodles of recipes for them. The original recipe can be found here.

Stuffed Zucchini Boats

Ingredients
  • 2 medium zucchini or one large
  • ½ to 1 finely chopped onion
  • 2 garlic cloves
  • 1 medium tomato, finely chopped
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano (I may have added a lot more because I have homegrown dried oregano)
  • 1 pinch of crushed chilly flakes (or to taste)
  • 2 Tbsp. olive oil
  • 1/2 cup chopped vegan feta cheese 
  • 1 slice of grain bread made into crumbs 
  • Vegan Parmesan cheese
Instructions
  • Preheat the oven to 180C.
  • Cut the zucchini in half lengthwise. With a spoon, scoop out the pulp and seeds, leaving some of the flesh behind in the shell. 
  • Dice the scooped out zucchini into small pieces and place in a bowl with the onion, garlic, tomato, mushrooms, basil, oregano, crushed chilly flakes, breadcrumbs, olive oil and 1/2 cup of  vegan feta. Stir to combine.
  • Divide the mixture evenly into the two zucchini halves and sprinkle the top with vegan Parmesan cheese.
  • Place into a baking dish or on a tray. Cover with foil and bake for 25 minutes, or until the zucchini is soft.
  • Bake uncovered for 5 minutes more or until it slightly browns.

I served the zucchini with sweet potato chips and salad. Serves 2-4 people.



And if you are interested, Vegan parmesan is made like so;


  • 1 cup unsalted cashews (150 g)
  • 4 tbsp brewer’s or nutritional yeast
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
Grind all together in a Nutribullet or similar blender and use as you would parmesan cheese.

Enjoy!
xTania


21 comments:

  1. Yum. This is going to be made in the very near future

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    1. Good luck with the recipe Jane, if there are any questions, just ask :)

      xTania

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  2. You are so busy and productive. Those recipes sound delicious.

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  3. Hi Tania ... my mouth is watering seeing your gorgeous pictures. Happy New Year to you ... slowly I am getting back to blogging & catching up on everyones posts. Hope you have a great weekend Tania. Xx

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    1. Thank you Julie. Wishing you a great 2019, may it be full of the things you love xxx

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  4. ah the taste of Summer, we loved these 'ratatouille' vegies and your hair looks gorgeous too btw xxx

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    1. Hi there Sue,

      I have been meaning to try ratatouille but as yet haven't gotten to it. I will add it to the menu list as I am always looking for new recipes :)

      Thank you so much for the "hair" compliment xxx

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    2. ratatouille is a simple blend of the Mediterranean vegs, tomatoes, red and green capsicums, zucchini, eggplant and garlic/onions...just fry off the onions and then garlic, throw in all the chopped vegies and lets them simmer in their own juices until nice and tender. Parmesan or grated cheese on top and you're off!!!

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  5. Thanks for the recipe Tania.
    I bought zucchini today to try this. 😊

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  6. Looks and sounds delicious. Will write this into the recipe book for our meat free days :). Thank you!

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  7. Some great culinary skills there. I was delightfully surprised to see you explain the "Vegan Parmesan Cheese", as it's presence in the recipe, had me scratching my head initially. Similar to gluten free cooking however, it seems a lot of things are replaced with nuts. It provides a loose texture, while also being filled with natural fats/oils. I can see why it would act somewhat like Parmesan cheese in this recipe. Looks delicious!

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    1. Haha Chris, glad you enjoyed reading the recipe after the initial confusion.

      I had to try and figure out the title without turning people off with the word "vegan". Perhaps I should have used plant based instead. You can find the vegan feta in Woolworths which is great to see. It is good that they are getting on board with the new trend of vegan food. Nuts and beans replace meat, which is so much better for your body.

      xTania

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  8. Just want to let you know that I made your fruit cake and we had it for Christmas. It was delicious! Thank you!

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    1. Thank you for letting me know you enjoyed the fruit cake loves2spin. It is always good to have positive feedback. Stay tuned because I have another great cake recipe coming up soon, this one uses dates and no sugar. Very simple and delicious! Oh and I am going to share a yummy zucchini bread too :)

      xTania

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  9. I make stuffed zuchinnis a lot, your idea of adding feta sounds like a great addition.

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    1. Feta does make a difference to the recipe africanaussie, I think it is better than cheese :)

      xTania

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  10. These look delicious, Tania. Thankyou for the recipe. I will try them soon because I love food like this. Yum! MegXx

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