Trying to find all my photos and recipes.
Vegetarian Spicy Stuffed Zucchini Boats
Ingredients ( as many organic as possible ):
3 Medium Zucchini
16 oz jar of chunky salsa ( or make your own )
8 oz of tomato sauce
1 TB olive oil
1 lb ground crumbles ( I use Quorn vegetarian )
3 cloves of chopped garlic
1 can Rotel
3-4 chopped jalapenos
1/3 cup diced onion
1/3 cup diced red bell pepper
1 tsp crushed red pepper
1 ½ cups of shredded sharp cheddar and pepper jack cheese
¼ cup crushed tortilla chips ( Late July is the best )
Taco seasoning ( going to post a homemade recipe later on )
Sour cream to taste
Preheat oven to 375
Trim end off zucchini and spoon out the middles ( chop the middle and set aside )
Fill 13 x 9 baking dish with 1” of water and place the zucchini boats in the dish – bake for 20 min.
While boats are baking combine salsa and tomato sauce in a bowl – reserve one cup aside
Add olive oil to a warm skillet over medium heat and add crumbles, garlic, jalapenos, onion, and red pepper until cooked and the vegetables are tender.
Once cooked, add chopped zucchini middles, Rotel, salsa mixture ( except for the 1 cup reserved ), 1 T taco seasoning and crushed red pepper. Bring to a boil then reduce and simmer 5 min.
Remove boats from water and dump water. Add the one cup of reserved sauce to the bottom of the baking dish and place the boats on top.
Fill boats with the mixture, cover with foil, and bake 20 min.
Remove boats from oven and set to broil. Remove foil and top with cheese and tortilla chips. Return to oven and broil until brown and bubbly!
Enjoy! Serve with sour cream and avocado ( or your preference of side ) to temper the spiciness.
Note: This made two batches of sauce for me – so I put half in the freezer for another recipe. It may not with hamburger meat because it shrinks. The Quorn crumbles do not so it’s a lot more. If you have just a little left, throw it in the baking dish around the boats to bake with them.