Vegetarian Stuffed Zucchini Boats
Ingredients
The filling
-
6
ounces
tempeh, crumbled
-
½
cup
BBQ sauce
-
2
cups
cooked brown rice
-
¾
cup
frozen corn, thawed
-
1
can
crushed tomatoes (15-16 ounces), drained
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
paprika
-
⅛
teaspoon
cayenne pepper
The zucchini boats
-
4
medium
zucchinis
-
1-2
tablespoons
olive oil
-
½
teaspoon
coarse salt, divided
-
to taste
freshly ground black pepper
-
1
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Steam the crumbled tempeh for 10 minutes if desired, then mix with BBQ sauce.
- Slice the zucchinis in half lengthwise and scoop out the seeds to create hollow boats.
- Drizzle the zucchini halves with olive oil and season with salt and pepper.
- In a bowl, combine the brown rice, corn, crushed tomatoes, garlic powder, onion powder, paprika, and cayenne pepper to create the filling.
- Fill each zucchini half with the rice mixture and top with BBQ tempeh and mozzarella cheese.
- Arrange the stuffed zucchini on a baking sheet and bake for 25-30 minutes until cooked through.
Nutrition Facts (estimated)
Servings
5 servings
Calories
365
Total fat
13g
Total carbohydrates
47g
Total protein
19g
Sodium
950mg
Cholesterol
18mg
You might also like