Mexican Zucchini Boats Gluten Free Vegan Recipes

MEXICAN-STYLE STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400. Line a 9x12 baking dish with tin foil and set aside.
• Cut the zucchinis in half lengthwise. With a grapefruit spoon scoop out the inside pulp of the zucchini leaving about 1/4" around the sides. Place inside the prepared baking dish, brush with 1 tablespoon of olive oil, and set aside.
• Heat oil in a large cast iron skillet over medium heat. Add diced onions and sauté until onions are fragrant and translucent about 5 minutes. While onions are cooking, crumble the tempeh between your fingers so that it resembles ground beef.
• Add crumbled tempeh and taco seasoning to the onion, stirring to coat. Cook for another 3-5 minutes until tempeh is browned. Stir in tomato sauce and water. Let cook, stirring occasionally until water has mostly evaporated. About 3 minutes.
• Spoon taco tempeh filling into the zucchini cavities so that it fills it up with a rounded top. Bake, covered, for 35 minutes. Remove tin foil and bake for an additional 10-15 minutes until zucchini is easily pierced with a fork.
• While zucchini boats are baking, prepare your toppings.
• Remove zucchini boats from the oven, let cool 10 minutes. Sprinkle with toppings and serve immediately.

MEXICAN ZUCCHINI BOATS - GLUTEN FREE & VEGAN

Steps:

• Preheat your oven to 350°F.
• Bring quinoa and vegetable broth to a boil in a medium saucepan. Reduce heat to low, cover and cook for about 15-20 minutes until most of the liquid has been absorbed.
• While the quinoa is cooking, cut the zucchini in half lengthwise. Use a spoon to scoop out the middle of the zucchini to make a "boat" for the filling.
• Add all ingredients to a bowl except for the zucchini and taco seasoning. Mix to combine.
• Add half of the taco seasoning mix and stir to combine. Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some). Add the other half of the taco seasoning if desired and stir to combine.
• Place the zucchini in a lightly greased 9×13 baking dish with the open side up. Stuff the zucchini with a generous amount of the prepared filling.
• Bake for 30 minutes or until zucchini is soft. Add your favorite Mexican toppings and enjoy!