Zucchini Boats

Name: Zucchini Boats
Ingredients: 1 lb Ground Beef, Sausage or Chorizo (optional, use beans for vegetarian/vegan prep); 1 tsp each: oregano, salt, cumin (if using chorizo, skip the seasonings); 2 zucchini; 1/2 red onion; 1 cup shredded green cabbage; handful fresh basil, torn; a few tbsp salsa; Grated cheddar cheese (optional); Other filling ideas: black or pinto beans, minced garlic or jalapeño, sweet corn, diced tomatoes, mozzarella, etc!

What to do with a boatload of zucchini? Make Stuffed Zucchini Boats, of course! Fill with whatever you'd like, top with some grated cheese, & enjoy 🙂

This recipe keeps the zucchini pretty crunchy. If you want a softer boat, make the initial zucchini-only roasting step a few minutes longer.

1 lb Ground Beef, Sausage or Chorizo (optional, use beans for vegetarian/vegan prep)

1 tsp each: oregano, salt, cumin (if using chorizo, skip the seasonings)

2 zucchini

1/2 red onion

1 cup shredded green cabbage

handful fresh basil, torn

a few tbsp salsa

Grated cheddar cheese (optional)

Other filling ideas: black or pinto beans, minced garlic or jalapeño, sweet corn, diced tomatoes, mozzarella, etc!

Turn oven to 400.

Brown meat if using in a skillet with a little oil, adding seasonings (if not using chorizo.) Remove from heat.

Slice zucchini in half the long way and scoop out seeds. Brush lightly with olive, sunflower or coconut oil. and sprinkle with a pinch of salt.
Bake unstuffed zucchini for 5 minutes, cut side up.

In a bowl, mix together the rest of the stuffing ingredients (except cheese.) Remove zucchini from oven and spoon in the filling.

Bake the stuffed zucchini for 15 minutes. Remove from oven, add cheese to top, and bake 5 min longer watch for burning.) Serve warm.

CategoryCat McAllester, Main Course, Vegan, VegetarianTags#groundbeef, #cabbage, #chorizo, #onion, #salsa, #sausage, #zucchini

Ingredients