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Beefless Zucchini Boats

Oh these zucchini boats are so tasty! ¬†Especially because of the vegan ricotta in the bottom layer, a creaminess you were not expecting! But let’s get into the details below.

INGREDIENTS

  • 2 1/2 cups beefless ground meat (I used Gardein)
  • 3 tablespoons olive oil for cooking the meat (and more for drizzling the zucchini halves)
  • 1 cup water
  • 2 tablespoons nutritional yeast https://amzn.to/37UofJM
  • Salt to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons sofrito (see recipe here https://wp.me/scOthW-sofrito)
  • 1 chopped carrot
  • 1/4 chopped red onion
  • 2 medium size zucchini
  • 1/2 cup vegan ricotta (see recipe here https://wp.me/pcOthW-6B)
  • Parsley for garnish

INSTRUCTIONS

  • Preheat oven to 350¬į F.
  • Place parchment paper in a 9×13 baking dish.
  • Cut the zucchinis in half and scoop out the middle.
  • Place the zucchinis cut side up in the baking dish, drizzle with oil and sprinkle salt.
  • Bake for 15 minutes.
  • In a medium size skillet heat olive oil over medium-high.
  • Add beefless ground, water, sofrito, turmeric, garlic and onion powder, nutritional yeast, carrot, red onion, and salt to taste. Stir and cook with lid on for 10-12 minutes.
  • Add vegan ricotta to the zucchinis.
  • Spoon the beefless meat on top of the ricotta.
  • Bake for 20 minutes.
  • Add chopped parsley (optional).

Scoop out the middle parts

Drizzle oil, sprinkle salt and bake for 15 minutes

Add spices and sofrito

Spread the vegan ricotta

Garnish with parsley

Enjoy!