zucchini boats

3 medium zucchini
2 tbsp vegetable broth
1 1/2 c sliced mushrooms
1 tbsp minced garlic
1/2 c chopped onion
1 tbsp Extra Virgin Olive Oil
8 oz Tempeh
1 tbsp Ground Flax Seed
3 tbsp water
1/2 c panko bread crumbs
4 tbsp Nutritional Yeast Flakes
1 tsp turmeric

While transitioning to a plant based diet I was encouraged to tweek a recipe to make it more healthy. My family really missed this recipe...and loves it just as much with the changes!

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.