Every year I have these big plans to have a garden. I envision this huge crop of vegetables and all the wonderful recipes I will make with them. Unfortunately I’m not much of a gardener and I have a bit of a black thumb, so I never really have a great garden, but I try!
One of the things I always try to plant is zucchini. I love how versatile it is and its always been a favorite veggie of mine, it tastes great grilled or steamed. Lately I’ve come across these ‘zucchini boat’ recipes online. I keep meaning to try them and so today we are having them for dinner and I thought I’d share this allergy-friendly (top 8 free!) recipe with you all!
These yummy ‘boats’ are colorful and fun. You could come up with different filling ideas to fit your taste and they’d be perfect paired with some chicken or fish.
I love fun, new ways to eat everyday vegetables. I think this will be a repeat on our summer menu, maybe we will even try them on the grill!
- 6 zucchinis, halved lengthwise
- 2 tbsp olive oil
- 1 small onion, diced
- 1 large red pepper, seeded and diced
- 1 cup fresh parsley, chopped (I used a couple tbsp of dried parsley)
- ½ cup non-dairy alternative shreds or grated parmesan cheese
- garlic, red pepper flakes and sea salt to taste
- Pre-heat oven to 350 degrees
- Using a teaspoon, scoop out flesh from each zucchini, dice flesh, and set aside
- On a baking tray, line up zucchini boats, cut side up. Set aside
- Heat oil in a large saute pan. Add shallots, red pepper, diced zucchini, parsley and seasonings and saute 4-6 minutes.
- Spoon sauted ingredients into zucchini boats and top with non-dairy shreds (or parmesan.)
- Drizzle with olive oil and cook for 20 minutes, or until cooked through.
*The original recipe was found on Allergic Living, I’ve made a couple minor changes to suit my taste.