Vegetarian Zucchini Boats by Sarah Baker | Mealz

Vegetarian Zucchini Boats

2 Servings

20 min Prep, 20 min Cook

Medium

Contains Dairy

Rating:

If you don't have an inkling by now, I have a great affinity for zucchini. Zucchini keeps you warm and grounded throughout the crisp fall days, and is great for adding texture and earthy flavours to a meal.

This zucchini boat recipe can be great for entertaining, for a side dish, or even as a main. Make this recipe if you want to reap the benefits of a slew of healing properties such as aiding in the synthesis of fatty acids, metabolising proteins and carbs, protection against oxidative stress, and more.

Nutritional Values:
Per Serving 290 calories
Fat 23 g
Carbs 22 g
Protein 8 g


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Ingredients

Cooking Stages

    • Heat an oven to 350 degrees.

    • Slice the 6 zucchinis in half, and scoop out the center with a spoon, or knife.

    • Dice the innards of the zucchini and mix with the grain, seasonings, and feta cheese.

    • Line a baking dish with tin foil and olive oil, then set the zucchini shells in a row.

    • Fill the zucchini shells with your mixture, then top each mixture with kalamata olives.

    • Bake for about 20 minutes or until golden-brown.

    • Once out of the oven, drizzle with olive oil, squeeze some lemon over each boat, sprinkle some extra mint, and serve.

    • Notes: If you do not have already cooked brown rice, make the rice ahead of time by simmering in water for about 20-30 minutes.

Nutrition Facts

Serving Size 609.5 g

Amount Per Serving
Calories 213.5 cals11%
% Daily Value*
Kilojoules 889.5 kJ11%
Fat 14.7 g23%
Sodium 167.2 mg7%
Carbohydrate 18.3 g6%
Protein 7.2 g14%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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