Anti Inflammatory Vegan Mini Stuffed Zucchini Boats
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Learn more →Ingredients
6 servings
For the boats
- 9 mini zucchini (about 4–5 inches long), halved lengthwise
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- ½ cup dry quinoa, rinsed
- 1 cup vegetable broth
- 1 tbsp olive oil
- ½ medium red onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup sun-dried tomatoes (oil-packed), drained and finely chopped
Ingredient noteUse an anti-inflammatory vegetable oil like olive oil or avocado oil.
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 3 tbsp nutritional yeast
For serving
- 2 tbsp fresh basil, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Using a small spoon or melon baller, scoop out the flesh from each zucchini half, leaving a 1/4-inch shell. Reserve the scooped flesh and finely chop it. Arrange the hollowed zucchini halves cut-side up on the prepared baking sheet, brush with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper.
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