Looking for a light, flavorful finger-food?!
These Stuffed Zucchini Boats can be made with your preferred style of flavor and cuisine. Cut the zucchinis in half, scoop out the seeds, and fill 'em with all of your favorite ingredients. The hydrating, fiber-filled zucchinis act as a perfect base for a fun-to-make appetizer and part of a balanced meal! Pair with a lean protein and complex carbs for a great, balanced, satisfying, and delicious meal for the family!
Here are some flavor inspirations!
Tomato sauce + mozzerella cheese + diced pepperoni
2. ITALIANO (vegan)
Tomato sauce + basil + sliced roma tomatoes + red onion + olive oil
3. MEXICAN (vegetarian)
Mexican cheese + jalapeno + yellow bell pepper + red pepper flakes + fresh avocado
4. HAWAIIAN (vegan)
Tomato sauce + red bell peppers + mushrooms + pineapple + slivered almonds
5. MEDITERRANEAN (vegetarian)
Tomato sauce + chopped kalamata olives + sun-dried tomatoes + feta + olive oil
6. INDIAN (vegan)
Tomato sauce + mushrooms + eggplant + curry seasoning + parsley + chopped walnuts
6 organic zucchini
1/2 cup organic tomato sauce
Preheat oven to 350 degrees F.
Cut each zucchini in half and scoop out the seeds. The seeds can be saved to mix in to the center ingredients or discarded. Add 2-3 tablespoons of tomato sauce and your favorite toppings (see above for ideas) and place on lightly greased baking sheet.
Bake for 20 minutes or until tender.