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Allergy Safe Recipes

Stuffed Zucchini Boats

Photo Credit: ThinkstockServes 4-6
Free of: Gluten and all top allergens.

Ingredients

  • 6 zucchinis, halved lengthwise
  • 2 tbsp olive oil
  • 2 shallots, diced
  • 1 bunch garlic scapes, chopped
  • 1 large red pepper, seeded and diced
  • 1 cup (250 mL) fresh parsley, chopped
  • 1 red chili, seeded and finely diced
  • 1/2 cup (125 mL) non-dairy alternative shreds or Parmesan cheese, grated

Method

  1. Pre-heat oven to 350° F.
  2. Using a teaspoon, scoop out flesh from each zucchini, dice flesh and set aside.
  3. On a baking tray, line up zucchini boats, cut-side up. Set aside.
  4. Heat oil in a large sauté pan. Add shallots, garlic scapes, red pepper and diced zucchini. Cook 4-6 minutes.
  5. Now toss in parsley and chili. Cook for 2 more minutes.
  6. Spoon sautéed ingredients into zucchini boats. Top with non-dairy cheese (or Parmesan).
  7. Drizzle with olive oil. Cook for 20-22 minutes, or until boats are cooked through.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

More Great Vegetable Recipes: 
Baby Carrots with Tarragon and Orange
Quinoa, Cranberry and Squash Spoons
Balsamic & Herb Vegetable Medley 

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