Recipe: Zucchini pizza boats

Another delicious, entirely vegan recipe! Yay! I love coming up with something that works so well and is entirely plant-based. These vegan zucchini boats could also be called zucchini pizza boats, because of the cheese-tomato combination. Check out the recipe below!

I first tried this recipe out a few weeks ago and loved it from the first bite (and so did my carnivore boyfriend, may I add). I did use store-bought vegan cheese, which I’m not a huge fan of. You can also use some nutritional yeast for a cheesy taste, which is much healthier. This is the vegan cheese I used (scroll down for the recipe):

Emmelyn x

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Recipe: Zucchini pizza boats

Course

Main Dish

Cuisine

Vegan

Cook Time

40 mins

Servings

people

Ingredients

• 2 zucchini
• 100 grams rice uncooked
• 1 bell pepper red or yellow
• 2 tomatoes
• 1 can tomato paste
• 180 grams tofu meat crumbles
• 1 red onion
• 1 clove garlic
• Italian seasoning
• ½ piece vegan mozzarella
• Pepper & salt
• 1 tbsp. olive oil

Course Main Dish Cuisine Vegan Cook Time 40 mins Servings people Ingredients 2 zucchini 100 grams rice uncooked 1 bell pepper red or yellow 2 tomatoes 1 can tomato paste 180 grams tofu meat crumbles 1 red onion 1 clove garlic Italian seasoning ½ piece vegan mozzarella Pepper & salt 1 tbsp. olive oil

Instructions

1. Cook the rice and set aside.
2. Pre-heat the oven to 180 degrees Celsius.
3. Cut the top and bottom from the zucchini and then cut the zucchini in half (lengthwise).
4. With a spoon, scoop out the centre: try not to cut though the bottom and the sides of the zucchini. Just scoop out enough so you can stuff it. Cut the squash from the inside into small chunks and set aside (you will use this for the filling).
5. Finely chop the onion, garlic and bell pepper.
6. Put a large frying pan or wok on the stove (medium heat) with a tablespoon of olive oil. Fry the onion, garlic, bell pepper and zucchini squash for a few minutes until soft.
7. Add the tofu meat crumbles and cook for a few minutes.
8. Add the tomato puree and the Italian spices and cook for a few more minutes.
9. Finally, add the rice and mix well through the vegetables and tofu. Turn the heat down.
10. Place the zucchini boats on a baking tray with some parchment paper. Fill them with the vegetable-rice mixture (as much as you like; you probably won’t use it all).
11. Cut the tomatoes into thin slices and place them on top of the rice-vegetable filling.
12. Grate the vegan cheese and sprinkle the zucchini boats with the cheese.
13. Put the baking tray in the oven and bake for at least 25 minutes until the zucchini are soft. You can check this by taking a sharp knife and stick it in the zucchini to see how soft they are.

Recipe Notes

Serve with a green salad and some leftover rice. Enjoy!

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