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