Zucchini Boats
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Prep Time 10 Minutes
Cook Time 20-25 Minutes
Ingredients
  • 2 zucchinis
  • 2 garlic cloves, minced
  • 1 tomato, seeded and finely chopped
  • 1/2 cup finely chopped fresh mushrooms (Can be replaced with corn)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • ½ Cup Crumbled Paneer/Tofu
  • 2 teaspoons fresh basil, chopped
  • 1 Tbsp Parmesan Cheese (Optional)
  • 1 Tbsp Mozzarella Cheese (Optional)
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Ingredients
  • 2 zucchinis
  • 2 garlic cloves, minced
  • 1 tomato, seeded and finely chopped
  • 1/2 cup finely chopped fresh mushrooms (Can be replaced with corn)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • ½ Cup Crumbled Paneer/Tofu
  • 2 teaspoons fresh basil, chopped
  • 1 Tbsp Parmesan Cheese (Optional)
  • 1 Tbsp Mozzarella Cheese (Optional)
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Rating: 0
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Rate this recipe!
Instructions
  1. Preheat oven to 180 C
  2. Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop.
  3. In a medium bowl, combine pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and paneer/tofu . Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish; cover with foil.
  4. Bake 25 minutes, or until zucchinis are tender.
  5. Sprinkle the cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.