Here is a very light, low calorie, vegan summer recipe. Zucchini is in season, with this recipe you can try to cook them a different way.
This dish has a huge flexibility about how to prepare the zucchini; you can fry them, you can boil them or you can use them raw. The recipe describes how to use them boiled, but I would go for the raw option, as zucchini cooks very quickly and I enjoy vegetables when they are not too soft.
Pick similar sized small and fat zucchini. Scrape the zucchini and using a melon scoop turn their shape into a boat.
Save the scooped parts of the zucchini to prepare zucchini pancakes.
Prepare the stuffing and fill the zucchini, cook until blended and soft.
Sprinkle with chopped parsley and enjoy.
Veggie Stuffed Zucchini Boats
Tomato and onions stuffed in boat shaped zucchini.
Servings 4 people
Calories 118kcal
Ingredients
- 4 zucchini
- 1 pinch salt
- water to cover
Stuffing
- 3 tablespoons olive oil
- 2 onions
- 2 garlic cloves
- 1 teaspoons salt
- 1 teaspoon sugar
- 1 green pepper
- 2 tomatoes
- 5-6 stalks parsley
- ¼ lemon's juice
Instructions
- Rinse the zucchini, cut off and discard the stems.
- Scrape the zucchini in stripes.
- Cut vertically into half and scoop the middle to give the zucchini a boat shape.
- Place the zucchini in a pot with water with a pinch of salt bring to boil. Let simmer until zucchini is half cooked.
Stuffing
- Slice the onions; first cut into half and then cut to thin slices, but do not chop. Sauté with 4 tablespoons of olive oil until they become translucent.
- Chop the garlic and add and sauté for another 1-2 minutes.
- Add the chopped peppers. Stir 1-2 minutes.
- Chop and add the tomatoes. Stir 1-2 minutes.
- Chop the parsley and add to the mixture.
- The parsley and add to the mixture.Add the black pepper, sugar and salt.
Combining
- Fill in the zucchini boats with the stuffing. Place all into a wide skillet with a lid.
- Water just enough to cover the bottom.
- Drizzle several drops of lemon juice and 2 tablespoons of olive oil.