The Recipe: The attached photo is not of the zucchini boats I made, as food photography is really hard. It’s from the recipe’s page. But, I can tell you that my final product looked just as good. You can try the recipe out here.
- 3-4 medium zucchinis
- 3-4 medium potatoes
- 1½ medium red onion
- 2 cloves of garlic
- 1 bell pepper
- 2 tomatoes
- 100 g grated vegan cheese
- 1 tablespoon olive oil
- ¼ teaspoon thyme
- Chop one red onion, then simmer it on one tablespoon olive oil.
- Cut the zucchinis in half lengthwise and scoop out the insides using a spoon or melon scooper and chop them. Add the chopped zucchini to the onion, cook it stirring occasionally.
- Peel the potatoes and cut them into small cubes and cook in salted water.
- Preheat the oven to 180°C/ °F and grease an overproof dish.
- Season the zucchini boats with salt and pepper as taste and brush them with a little oil. If your zucchinis are big or thick or you prefer them very soft, bake them in the oven for 10 minutes before filling. The average medium sized zucchinis become soft without pre-baking them.
- Cut the tomatoes and bell pepper into little chunks, cut a half red onion into thin slices, put them aside.
- When the potato is cooked, drain it and smash it. Stir it to the cooked zucchini and onion mixture, season with salt, pepper and thyme.
- Stuff the zucchini boats with the potato mixture. Place the tomato, pepper and red onion slices on the top of the boats’ filling. Sprinkle the top of zucchini boats with your favorite grated vegan cheese.
- Put the vegan zucchini boats in the prepared dish, place them into the oven and bake for 20 minutes.
- Serve the zucchini boats warm.
The Process: I didn’t follow the recipe exactly.
I used only two large potatoes instead of 3-4 smaller ones. Make sure to peel the potatoes before boiling them. When mashing them, I added oil and water to make sure they ended up creamy instead of dry. I would recommend making that step, too.
Also for those of us with Fahrenheit ovens, the cook temp is 356. So I used 350, which worked well.
The sautéed onions were an great addition to the recipe. I left them a little on the crunchy side, rather than cooking them so much they became wilted.
I strayed once again from the norm when it came to vegan cheese. I instead used nutritional yeast, which I baked on. It gave a similar taste to cheese, without going out of my way to buy vegan cheese. However, I’m sure the original recipe would work very well.
The Result: While the recipe needed a little salt and pepper on top, I was immediately impressed with the fresh taste of it all. Each of the flavors work very well together for this recipe, without distracting from one another. The recipe was really quite easy, albeit slightly time consuming for someone in a rush.
Tasty or Terrible: So is this dish tasty or terrible? It’s actually really, really tasty. I can recommend making this with fresh ingredients from the farmers’ market. If you decide to make this recipe, you may want to make some rice with veggies in it as a side. Enjoy!