Two of my favourite veggies are cauliflower and zucchini. Not only are they both delicious tasting; they are also very versatile. I had cauliflower and zucchini in the fridge and wanted to use them, so I decided to get creative and make stuffed zucchini boats with cauliflower “rice”. I’m excited to post & share this recipe with you because they tasted absolutely delicious, are vegan, gluten free and absolutely healthy!
Stuffed Zucchini Boats with Cauliflower “Rice”
Feeds 2 hungry bellies!
For the Zucchini boats, you’ll need:
-2 medium/large zucchinis
For the cauliflower “rice” boat filling, you’ll need:
-1 small head of cauliflower (chop into florets, add to food processor & pulse until rice-like)
-2 cloves of garlic (minced)
-1 small sweet onion (diced)
-1 tablespoon of extra-virgin olive oil
-1 tablespoon of apple cider vinegar
-Salt & Pepper to taste
-*Broccoli and/or other veggies of choice
-*Spices/seasonings of choice (optional).
For the tomato sauce, you’ll need:
*Feel free to make your tomato sauce of choice.
I usually make a tomato sauce from scratch with whatever I feel like; but yesterday I made a jar of Ella’s “The Best Tomato Sauce: Vegan” and yes, it is absolutely delicious! So easy to make and so nice to have on hand! Thanks for sharing the recipe, Ella.
You can find the recipe here: http://deliciouslyella.com/2013/01/05/the-best-tomato-sauce-vegan/
-Preheat oven to 400F.
– Wash cauliflower, remove core and leaves. Chop the dry cauliflower (you don’t want wet cauliflower) into small florets that are small enough to fit into the food processor. *If you do not have a food processor, you can also grate cauliflower. Add florets to the food processor and pulse until you have a rough grain that looks like rice (not mushy).
-In a large saucepan, add 1 tablespoon of extra-virgin olive oil and heat on low. Add onion and 2 minced garlic cloves and sauté until soft or golden brown. *If you are adding other vegetables, add now.
-Turn the heat to medium and add the riced cauliflower to the onions. Add a tablespoon of apple cider vinegar, mix in. Cover and cook for approx. 5-7 minutes, stirring occasionally. Remove from heat. *I added small broccoli florets in at this time, seasoned with fresh ground pepper and left covered to steam the broccoli.
-Slice zucchini in half lengthwise. Scoop seeds out. Sprinkle with spices of choice (I used fresh ground pepper and garlic). *I just set the seed’s aside and mixed in a few spoonfuls to the cauliflower mixture, just before adding it to the boats.
-Spoon the cauliflower rice mixture into the zucchini boats. Top with tomato sauce and nutritional yeast. Optional: Daiya or Vegan cheese of choice. *I found it easiest to already have the zucchini boats placed in the baking pan already, so no messy transferring.
-Bake on 400F for approx. 25-30 mins. or until zucchini is tender.
-Enjoy! I love hot sauce so I topped mine with hot sauce!
The stuffed zucchini boats with cauliflower rice are absolutely delicious & I can hardly wait to make again! Karim even said they should become a regular in our kitchen!