Stuffed Zucchini Boats

Makes: 4-6 servings
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

Instructions

  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.

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