Time
60 min
Serving
4 persons
Calories
0
Cuisine
Hearty yet light and full of veggies, these zucchini boats are both fun and filling. The savory marinara sauce and vegan sausage make this dish substantial enough to be served as an entrée, but the boats also work well as an accompanying dish.
Ingredients
- medium zucchini: 4 piece (none)
- sea salt: 0.5 tsp (none)
- garlic powder: 0.5 tsp (none)
- red pepper flakes: 0.25 tsp (none, pinch red pepper flakes, plus more as needed)
- avocado oil: 2 Tbsp (none)
- diced white onion: 0.5 cup (none)
- garlic: 4 clove (minced)
- vegan sausage: 1.25 cup (none)
- marinara sauce: 1 cup (none)
- grated vegan Parmesan cheese: 3 Tbsp (none, plus more as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F.
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Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds and some of the flesh. Sprinkle the boats with the salt, garlic powder, and a pinch of red pepper flakes.
-
Heat a large skillet on medium-high. Place the zucchini in the skillet cut-side down and cook for 3 minutes, or until the edges appear browned. After all the zucchini are seared, transfer to a baking dish cut-side up.
-
In the same skillet over medium heat, heat the avocado oil. Add the onion, garlic, and remaining ¼ teaspoon of red pepper flakes and sauté for 4 minutes, or until browned and translucent.
-
Add the vegan sausage and break up into small chunks. Cook, stirring frequently, for 10 minutes, or until the sausage has begun to brown. Remove from the heat and set aside.
-
Spoon the marinara sauce into the scooped part of the zucchini so that it’s covered and top with the vegan sausage mixture.
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Top with the vegan cheese and bake uncovered for 25 minutes, or until the zucchini is tender. Serve immediately.
