Updated: Nov 15, 2021
This is a totally satisfying dish that only takes minutes to put together.
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This vegetarian/vegan dish is quick, inexpensive and absolutely delicious.
Wash your peppers then slice and cut into small cubes. Slice and cube your red and yellow onions. Place peppers into a pan coated with olive oil and cook on low heat. As they soften, add in the onions. Dice your garlic to be added to the pan later. (see video)
Wash your zucchini and cut off both ends. Slice in half length-wise. Using a teaspoon, gently scoop out the flesh of the zucchini. Leave a little bit. You don't want to leave nothing as the zucchini will break apart. Cut the flesh into small pieces. (see video)
For a delicious dessert after your meal, check out my category, Gluten Free Baked Goods. For some amazing holiday recipes, visit my category Halloween and Thanksgiving.
Add the flesh and the garlic to the pan with the peppers and onions. Stir often. Cover so everything softens and doesn't dry out. Remember to check on it and stir.
While the vegetables are cooking, prepare your gluten free breadcrumbs. Add all the spices and stir well. (see video)
Add the cooked vegetables to the breadcrumb and combine until all the breadcrumb is wet. (see video)
Spray your baking pan with a little olive oil. Place zucchini boats into the pan. Gently stuff them with the gluten free breadcrumb mixture. Pat down slightly. Be careful not to overstuff or press too hard. You don't want your zucchini to break. Cover with tinfoil and place into a preheated 350 degree oven. Cook covered for 20 minutes. Uncover and cook approximately 5 more minutes. When a fork goes completely through the middle of the largest zucchini, they are done. (see video)
Remove from oven and let set about 5 minutes. With a spatula, gently place zucchini onto a plate. I served mine with a baked sweet potato.
Store the rest of the zucchini in a flat glass container, cover and refrigerate. They heat up well in the microwave or oven.
Ingredients:
Red pepper
Red onion
Yellow onion
Garlic Cloves
Mushrooms if desired - I like mushrooms but can't eat them. They bother my stomach.
Zucchini
Gluten free breadcrumb
Dried Parsley - McCormick - generally gluten free unless otherwise noted
Dried Basil - McCormick
Garlic Powder - McCormick
Onion Powder - McCormick
Salt
Olive Oil
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