When you pick up zucchini from the grocery store or farmer’s market, you’ve probably got zoodles on the brain. And, why not? Crisp and tangled, zucchini noodles are a healthy foodie’s favorite pasta alternative. But what about those nights when you’re a bit too tired, too busy or even too lazy to pull out the spiralizer and zoodle? You make zucchini boats and pack them with your favorite toppings! Just slice, scoop out the middles, top and bake. Just like that, a new healthy foodie favorite is born.
6 organic zucchini, cut lengthwise, center scooped out
1 yellow pepper, diced
1 orange pepper, diced
1 red onion, diced and sautéed in olive or coconut oil
2 – 3 Tbsp. extra virgin olive oil
1 tsp. cumin powder
½ tsp. chipotle powder, or more, to taste
Pinch of sea salt, optional
1 cup raw cashews, soaked overnight
¼ – ½ cup nutritional yeast
¾ cup cilantro, chopped, to top
1 or 2 avocados, diced, to top
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In pan over medium heat, sauté onions until aromatic and then remove from heat.
- In a mixing bowl, combine onions with peppers, oil and spices.
- Place zucchini “boats” on baking sheet face-up and fill with vegetable mixture.
- Bake for 15 minutes.
- Meanwhile, prepare cashew cheese. In a blender, combine drained, soaked cashews, nutritional yeast and a small amount of water. Blend until smooth, adding more water, if needed.
- Remove zucchini boats from oven, add cashew cheese and bake for another 10-15 minutes until golden brown.
- Serve with chopped cilantro.