Stuffed Zucchini Boats
Ingredients
- 3 medium zucchinis
- 2 Tbsp extra virgin olive oil
- 150g (1 cup) yellow onion, diced
- 2 medium garlic cloves, minced
- 170g (2 cups) oyster mushrooms, diced
- 240ml (1 cup) unsweetened, full-fat coconut milk, chilled overnight
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 20g (¼ cup) grated vegan cheese
- ⅓ green onion, chopped
- 75g (½ cup) bell red pepper, diced
Instructions
- Preheat the oven to 400F.
- Rinse the zucchinis and cut them lengthwise into 2 halves. Cut the edges of each half.
- Using a spoon, scoop out the insides of the halves of zucchini.
- In a large frying pan, heat the oil over medium heat. Add the onion and cook it until fragrant for a couple of minutes. Add the garlic and mushrooms. Cook on low until done, about 10 minutes, stirring occasionally.
- Add the full-fat coconut cream and mix to incorporate.
- Remove from heat and mix in dry oregano, thyme, salt, pepper.
- Fill in each zucchini boat and press in the stuffing.
- Bake for 35–40 minutes uncovered. Try not to overcook them, otherwise, the zucchini will start to sag.
- As soon as they're almost ready, sprinkle them with chopped bell pepper and grated cheddar and let them broil for 2 more minutes. Serve these zucchini boats with chopped green onion and fresh oregano on top.
content source:
gourmandelle