About
These tender grilled zucchini boats are loaded with a crisp and golden pan fried stuffing and topped with tart dried cranberries and nutritional yeast.
These make a great lunch or side dish for fall.
Ingredients
- 2 tablespoon, ground almonds, raw
- 1 clove garlic
- 1 tablespoon white onion
- 1 medium zucchini
- 1 medium mushrooms
- 1 teaspoon rosemary, fresh
- 1 teaspoon, chopped thyme, fresh
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon olive oil
- ½ teaspoon nutritional yeast seasoning by bragg
- ½ tablespoon reduced sugar craisin dried cranberries by ocean spray
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.
- Heat the oil in a skillet over a medium heat. Crush the garlic and finely chop the rosemary and mushroom. Add the onion, garlic, mushroom, rosemary, thyme leaves and lemon zest to the skillet. Sweat gently for 2-3 minutes until tender.
- Add the ground almonds, salt and pepper and stir to combine, cooking for a further minute or two until golden.
- Divide the stuffing mixture between the two zucchini boats.
- Roughly chop the cranberries and scatter over the zucchini boats and sprinkle with nutritional yeast to serve.
Nutrition Facts
- Servings: 2
- Calories: 122.7kcal/513.5kJ (per serving)
- Fat: 10.1g (per serving)
- Carbs: 7.4g (per serving)
- Protein: 2.9g (per serving)
