zucchini boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium zucchini2 tbsp vegetable broth1 1/2 c sliced mushrooms1 tbsp minced garlic1/2 c chopped onion1 tbsp Extra Virgin Olive Oil 8 oz Tempeh 1 tbsp Ground Flax Seed3 tbsp water1/2 c panko bread crumbs4 tbsp Nutritional Yeast Flakes 1 tsp turmeric
1. Cut zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4 inch shell. Place shells in a large baking pan. Chop pulp and set aside.
2. Chop tempeh into bite size pieces; set aside.
3. Mix ground flax seed with 3 tbsp water; set aside.
4. Chop mushrooms and onions. Saute mushrooms onions and garlic in vegetable broth until tender. Add olive oil, zucchini pulp and tempeh, continue cooking until 3-5 minutes, or until pulp is tender. Remove from heat.
5. Stir in bread crumbs, flax seed mixture, turmeric and nutritional yeast.
6. evenly fill shells with mixture and add 1/4 cup of water to pan. Cover with foil and bake in 350 oven for 15 minutes. Uncover and bake 15 minutes longer, or until zucchini is tender.
Serving Size: makes 4 servings - 1 and 1/2 boats per serving
Number of Servings: 4
Recipe submitted by SparkPeople user ONTHEHIGHROAD.
2. Chop tempeh into bite size pieces; set aside.
3. Mix ground flax seed with 3 tbsp water; set aside.
4. Chop mushrooms and onions. Saute mushrooms onions and garlic in vegetable broth until tender. Add olive oil, zucchini pulp and tempeh, continue cooking until 3-5 minutes, or until pulp is tender. Remove from heat.
5. Stir in bread crumbs, flax seed mixture, turmeric and nutritional yeast.
6. evenly fill shells with mixture and add 1/4 cup of water to pan. Cover with foil and bake in 350 oven for 15 minutes. Uncover and bake 15 minutes longer, or until zucchini is tender.
Serving Size: makes 4 servings - 1 and 1/2 boats per serving
Number of Servings: 4
Recipe submitted by SparkPeople user ONTHEHIGHROAD.
Nutritional Info Amount Per Serving
- Calories: 224.9
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 17.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.0 g
- Protein: 15.7 g
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