Reeby (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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gluten_free2024-03-22 04:33 pm
reeby10) wrote in gluten_free2024-03-22 04:33 pm
Recipe: Stuffed Zucchini Boats
I recently discovered that Daiya took their recipes off their website. This is one that I had saved from them because my mom really likes it, so I thought I'd share. I've included my tried and tested adjustments here, but the original recipe is available via the Wayback Machine.
Ingredients:
4 medium zucchini
1 tbsp extra virgin olive oil
1 onion, diced
1 red bell pepper, diced
4 clove garlic, minced
1 can black beans, drained
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp chipotle powder
1 tsp salt
1 cup Daiya Cheddar Style Shreds
Instructions:
1. Preheat the oven to 350ºF. Slice the zucchini in half lengthwise. Use a spoon to scoop out the center of each squash, creating a crevice that will hold the black bean filling.
2. Arrange the zucchini halves, cut-side-up, on a large baking sheet and bake them at 350ºF until tender, approx 25-35 minutes depending on the size of your zucchini.
3. While the zucchini is baking, heat the olive oil in a large skillet over medium heat and saute the onion and pepper until they start to soften, approximatley 5-10 minutes. Add in the garlic and saute another minute.
4. Add in the black beans, cumin, salt, chipotle and chili powder, and stir until heated through. Turn off the heat and allow the vegetables sit in the warm pan until the zucchini is done cooking.
5. To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous handful of Daiya Cheddar Style Shreds.
6. Place the zucchini back into the oven on broil until the cheese has melted, about 2 minutes. Allow to cool slightly and enjoy!
Storage: The boats and/or extra stuffing can be stored in an airtight container in the fridge for a few days to a week after cooking. To reheat the boats, you can put them in the oven again or just microwave for about 2 minutes.
Variations: This could probably also be done with other types of squash or even eggplant, though I haven't tried yet. The vegan cheese can of course be replaced with other cheese if you'd like; my mom likes mozzarella. You can also add shredded chicken to make it more filling or higher in protein.
Ingredients:
4 medium zucchini
1 tbsp extra virgin olive oil
1 onion, diced
1 red bell pepper, diced
4 clove garlic, minced
1 can black beans, drained
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp chipotle powder
1 tsp salt
1 cup Daiya Cheddar Style Shreds
Instructions:
1. Preheat the oven to 350ºF. Slice the zucchini in half lengthwise. Use a spoon to scoop out the center of each squash, creating a crevice that will hold the black bean filling.
2. Arrange the zucchini halves, cut-side-up, on a large baking sheet and bake them at 350ºF until tender, approx 25-35 minutes depending on the size of your zucchini.
3. While the zucchini is baking, heat the olive oil in a large skillet over medium heat and saute the onion and pepper until they start to soften, approximatley 5-10 minutes. Add in the garlic and saute another minute.
4. Add in the black beans, cumin, salt, chipotle and chili powder, and stir until heated through. Turn off the heat and allow the vegetables sit in the warm pan until the zucchini is done cooking.
5. To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous handful of Daiya Cheddar Style Shreds.
6. Place the zucchini back into the oven on broil until the cheese has melted, about 2 minutes. Allow to cool slightly and enjoy!
Storage: The boats and/or extra stuffing can be stored in an airtight container in the fridge for a few days to a week after cooking. To reheat the boats, you can put them in the oven again or just microwave for about 2 minutes.
Variations: This could probably also be done with other types of squash or even eggplant, though I haven't tried yet. The vegan cheese can of course be replaced with other cheese if you'd like; my mom likes mozzarella. You can also add shredded chicken to make it more filling or higher in protein.