Vegetable Loaded Zucchini Boat
This is a great recipe for Daniel Fast and to use up left over vegetables to stuff your zucchini boat.
I used my herb marinade and dressing to add amazing flavor to these boats!
Ingredients
- 3 medium zucchini
- 2 carrots, chopped
- 1 bell pepper, chopped
- 2 kale leaves, stem removed and chopped
- 2 shallots, chopped
- 1 garlic clove, peeled and chopped
- Olive oil
- Salt and Pepper
- 2 teaspoons Italian dressing or herb dressing
Directions
Preheat oven to 350 degrees F.
Chop off both ends of the 3 zucchini. Put one to the side and slice the other 2 in half. Use a spoon and scoop out the pulp in the center leaving a little of the meat with the skin. Chop up the pulp and set aside. Chop up the other zucchini
Lay parchment paper down on a baking sheet and add the 4 half slices of zucchini. Drizzle with a little olive oil then lightly season with salt and pepper. Bake for 10 minutes then remove from oven.
Meanwhile take a large sauté over medium heat and add in a tablespoon or so of oil. Once hot add in the pulp and zucchini along with the carrots, pepper, kale, shallots and garlic. Cook for about 7-8 minutes. Let cool then put in a food processor to finely chop (not puree). Season with salt, pepper and Italian seasonings.
Fill each zucchini boat with the vegetable mixture and bake for 40 minutes. To enjoy drizzle a little EVOO then slice and eat!