Stuffed Zucchini Grain Free And Dairy Free Recipes

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F. Cut the zucchini lengthwise with a sharp knife.
• Using a spoon, scoop out the seeds. Remove enough zucchini flesh to create a concave. Save the flesh for another recipe.
• Line a large baking sheet with parchment paper. Place the zucchini on the sheet, then brush with oil. Sprinkle with salt and pepper. Bake for 20 minutes or until the zucchini are just about cooked and easily pierced with a fork.
• While the zucchini are baking, add oil to a small skillet. Cook the onions for 5 to 7 minutes or until tender and translucent. Add the garlic and cook for another 30 seconds.
• In a large bowl, combine the chickpeas, quinoa, marinara, onion-garlic mixture, chopped basil, thyme, and nutritional yeast. You can also add salt and pepper, depending on the flavor of your sauce.
• Scoop the mixture into the zucchini boats. Return to the oven and bake for another 5 minutes, or until the stuffing is heated all the way through. Top with vegan Parmesan cheese and chopped fresh basil.

HEALTHY ITALIAN SAUSAGE STUFFED ZUCCHINI

Steps:

• Preheat oven to 375.
• Scoop out insides of zucchini with spoon, leaving 1/4 in the shell (you want the outer "shell" to be fairly thick so it doesn't fall apart).
• Place insides into a separate bowl and set aside.
• Parboil shells 2-3 minutes or until they just start to soften (parboil = just place shells in boiling water for a very short period of time to partially cook them).
• Drain well and set on baking sheet.
• In skillet, cook Italian sausage and drain off any grease.
• While sausage is cooking, chop up insides of zucchini.
• Return sausage to heat and add onion and the chopped zucchini.
• Fry until zucchini is clear and then drain excess water.
• Return to heat once more and add salt, oregano and basil; stir to combine.
• Then add nutritional yeast and stir to combine.
• Remove from heat.
• Stuff zucchini shells with Italian sausage mixture.
• Drizzle marinara on top.
• Bake for 20 minutes.
• Serve immediately and garnish with fresh basil, oregano and/or parsley, if desired.

STUFFED ZUCCHINI, GRAIN FREE AND DAIRY FREE

Steps:

• Split zucchini squash in half lengthwise. Scoop out the seeds and discard. Scoop out more of the flesh with a large spoon and put it aside, leaving a large shell to fill. Saute together ground beef, onion, and pepper until meat is browned. Add in corn, tomatoes, garlic, chili powder, oregano, cumin, and extra zucchini flesh. Cook on medium, stirring often, until liquid evaporates, about 10 minutes. Add in almond flour and mix well. Fill the zucchini shell with the filling and place on a baking pan. Bake in preheated oven at 350 for 40-45 minutes or until zucchini shell is soft enough to cut.