“Sit Down You’re Rocking The Boat”- Zucchini Boats
I’ve posted quite a lot of unhealthy things lately, so it’s time to get back on track now that it’s bathing suit season. This recipe was something that I just kind of made up as I went along and it came out amazing. I have some people who are on the zone diet and this recipe works perfectly for them!
What You Need:
6 Zucchini
3/4 Cup Frozen Chopped Onions
1 Tbsp Minced Garlic
Tomato Sauce
1 Can Small White Beans
5 Large White Mushrooms Chopped
1 Pkg. Tempeh
Mozzarella Cheese (optional-leave out if vegan)
Set Oven to 400 degrees
1. Wash the zucchini then cut off the ends. Cut four of the zucchini’s lengthwise and place them into a microwave safe dish. Microwave for about 4 minutes. The center of the zucchini should be soft enough to scoop out. Be sure not to over cook or they will fall apart. Scoop out the center of the zucchini. Then chop up the other two zucchinis. Set aside.
2. Heat a pan on medium-low heat. Grease with PAM, then crumble the tempeh into the pan. Toast the tempeh crumbles until they have browned. Remove from pan and set aside. Then, heat a large sautee pan. Grease with PAM then add the onions and garlic. Cook the onions and garlic on low heat for about 3 minutes. Then add the chopped zucchini and mushrooms. Cook until the zucchini and mushrooms have become soft.
3. Next add the can of small white beans and 1/2 jar of tomato sauce. Mix thoroughly. Then, place the scooped out zucchinis onto a greased cookie sheet. Spoon in a small amount of tempeh into the bottom of each ‘boat’. Then, spoon the bean and vegetable mixture into each boat. Top with a little more tempeh and some mozzarella cheese.
4. Place cookie sheet in oven for about 15-20 minutes. Broil for the last minute if you want the tops of the boats to brown.
3 years ago