Description
Learn how to make delicious Stuffed Zucchini Boats with cheese that are easy to prepare and perfect for a healthy meal. Try this recipe today!
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil (15 ml)
- 1 roasted red pepper from a jar of roasted peppers
- 1/4 cup vegetarian cream cheese (85 g)
- 1/4 cup finely grated vegetarian hard cheese (15 g)
- 1/2 cup grated vegetarian mozzarella cheese (55 g)
- Handful of torn fresh basil leaves
- Salt and fresh ground black pepper
Instructions
- Turn the oven on to 425°F (220°C) and prepare a baking tray using a silicone mat, foil, or parchment paper.
- Slice the zucchini lengthwise and use a spoon to carve out a channel in each half, forming boat shapes.
- Coat the zucchini with olive oil and a good pinch of salt. Lay them cut side down on the prepared tray and roast for roughly 12 minutes until they are tender but still firm.
- While the zucchini is roasting, finely chop the roasted red pepper and combine it with the vegetarian cream cheese and finely grated vegetarian hard cheese in a small bowl.
- Once the zucchini is ready, turn them over so the hollowed side is facing up and fill them with the cream cheese and red pepper mixture.
- Top with grated vegetarian mozzarella cheese, then return the zucchini to the oven to bake for 8 to 10 more minutes until the cheese has melted and the zucchini is soft. If desired, switch the oven to broil mode for 1 to 2 minutes to achieve a bubbly, browned cheese topping.
- Finish by garnishing with torn basil leaves, a dash of salt, and freshly ground black pepper before serving.
Notes
- Enhance the filling’s creaminess by blending vegetarian sour cream or plain Greek yogurt with the cream cheese and red pepper mix.
- Experiment with a variety of vegetarian hard cheeses to create diverse flavors and textures in the filling.
- For a spicy twist, add a hint of red pepper flakes or cayenne pepper to the filling mixture.
