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Stuffed Zucchini Boats

Posted By Allergic Living On 2014/02/19 @ 1:24 pm In Allergy Safe Recipes,Appetizers,Celiac, Gluten-free,Eggs,Fall,Fish,GF Lunches,Lunches,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Sides,Soy,Spring,Sulphites,Summer,Tree Nuts,Wheat,Winter | No Comments

Photo Credit: Thinkstock [1]Serves 4-6
Free of: Gluten and all top allergens.


  • 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


  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 [2].

More Great Vegetable Recipes: 
Baby Carrots with Tarragon and Orange [3]
Quinoa, Cranberry and Squash Spoons [4]
Balsamic & Herb Vegetable Medley  [5]

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[1] Image: http://allergicliving.com/wp-content/uploads/2014/02/Zucchini-Boats.jpg

[2] here: http://allergicliving.com/subscribe.asp

[3] Baby Carrots with Tarragon and Orange: http://allergicliving.com/index.php/2013/12/05/baby-carrots-with-tarragon-and-orange/

[4] Quinoa, Cranberry and Squash Spoons: http://allergicliving.com/index.php/2013/11/18/quinoa-cranberry-and-squash-spoons/

[5] Balsamic & Herb Vegetable Medley : http://allergicliving.com/index.php/2012/07/04/balsamic-herb-vegetable-medley/

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