(Cooking Time: 20 minutes Preparation Time: 10 minutes Servings: 3)
Do you like Zucchini? As a chef, I really love it because I can make use of it in many ways for my recipes, also they are packed with fiber, vitamins, and rich antioxidants.
Here I use Zucchini boats with many ingredients to make them colorful and to fill with many nutrients. I recommend using this vegan dish for a weekend dinner.
- Amount per Serving
- Calories 119g
- Fats: 1.7g
- Cholesterol: 0.0mg
- Total Carbohydrate: 19g
- Protein: 7.8g
- 6 round zucchini
- For the stuffing
- 1 ½ cups of washed and sliced mushrooms
- 1 small red onion
- 1 garlic clove
- 2 tablespoons of olive oil
- 1 cup of crushed hazelnuts
- 1 cup of cooked organic chickpeas
- 1 or 2 tbsp low-salt tamari
- 2 tablespoon(s) white sesame tahini
- alfalfa sprouts
- Edible flowers
- Rinse and slice the mushrooms. Peel and chop the onion. Squeeze the garlic. Brown the mushrooms, onion and garlic in the olive oil over medium heat. Add the hazelnuts and chickpeas, lower the heat to low, then deglaze with the tamari. Add the tahini, stir, and crush the ingredients without grinding them. Reserve the stuffing off the heat.
- 40 minutes before sitting down to eat; preheat the oven to 180°/360°F. Wash the zucchini and peel them halfway. Place them whole in a large saucepan of boiling water for 8 minutes. Drain them and let them cool for 10 minutes. Gently cut off the top of the zucchini and keep the caps. Dig out and scoop out the inside with a tablespoon. Garnish with the stuffing. Close the hats. Brush the zucchini with olive oil on the surface using a brush and salt their skin before baking for 20 minutes.
- Arrange each zucchini on a bed of alfalfa sprouts and place a few edible flowers on top of the crown.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.