Directions
Stuffed zucchini makes a great summer side dish that's easy, healthy, and tasty. I used yellow zucchini but it tastes the same as the green.
Our local farmer's markets and CSA's are overflowing with the green and yellow varieties right now.
They were actually selling this prolific vegetable for 3 for just one dollar !
Despite their larger size, I felt compelled to buy some.
Zucchini boats are a good match for the larger overgrown zucchini that seem to be too large for most other recipes.
I made a stuffing from a variety of healthy vegetables.
I used onions, garlic, frozen spinach, frozen cauliflower rice, cooked black beans and of course the inside scrapings of the zucchini. For extra flavor, I used a cup of salsa which gives the recipe it's flavor and a mild kick ( you could use medium or hot salsa if you want a greater kick) .
Surprisingly this entire recipe has a value of zero points on Weight Watchers. This means the recipe is low in calories but high in fiber and nutrients! Perfect if you want to keep you weight down.
The recipe is vegan, Weight Watcher's friendly , gluten free and delicious.
Sometimes I sprinkle gluten free Panko bread crumbs over the top of each zucchini boat and count it accordingly for WW.
So if you have a bumper crop of zucchini and find that some are overgrown, this is a perfect way to use them up!
Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time; 10 minutes
Cook Time: 10 minutes + 10 minutes bake time
Ingredients:
2 large overgrown zucchini
2 cups of chopped onion
Scrapings of the inside of the zucchini, chopped
3 cups frozen cauliflower rice
2 cups frozen chopped spinach
1 cup of cooked black beans
1 cup salsa
Himalayan salt and cracked pepper to taste
Directions:
Preheat oven to 375 degrees
Slice zucchini in half lengthwise. Use a spoon to score around the edges of the zucchini and then scrape out the insides. Chop to bite size and set aside.
In a large skillet saute the onion and scrapings of zucchini in 1/2 cup of vegetable broth or olive oil spray for 3 minutes. Add cauliflower rice, spinach and 1 cup of salsa cook for about 6 minutes. Add cooked black beans, salt and pepper. Mix well and use to stuff the empty zucchini. There will be leftover stuffing which can be eaten as a side dish too. Place in a baking pan and bake in the oven at 375 degrees until the zucchini shells are soft ( about 10 minutes) .
My Notes:
1. Sprinkle to tops of each squash with gluten free Panko bread crumbs if desired
2. Sprinkle with cheese before baking if you are not vegan or use vegan cheese
