Stuffed Zucchini Boats with Cauliflower “Rice” (Healthy, Vegan & Gluten Free).

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/

Directions:

-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!

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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!

Paige xo.

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