Spicy zucchini boats (paleo, gluten-free, vegan option)
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Spicy Zucchini Boats | Paleo, Gluten-Free, Vegan Option

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings

A quick and tasty spicy zucchini boat recipe to use leftovers and fresh produce for a healthy meal!

Ingredients

  • 2 large organic zucchini washed, cut in half, lengthwise
  • 2 organic/grass-fed spicy sausages cut open and cooked until nicely browned in a pan
  • 1 onion minced

Vegan option: roast chickpeas (or raw walnuts) and minced onions with a little bit of good quality olive oil, and paprika, cayenne, oregano, basil, and sun-dried tomatoes

  • 1 cup homemade tomato & vegetable sauce (or an organic store-bought)
  • 1/4 cup organic cheddar cheese or Daiya vegan cheese
  • extra-virgin olive oil for cooking

Instructions

  1. With a spoon, gently remove the area where the seeds are in each zucchini halves.

  2. Once your sausages and onions (or chickpeas with onions and spices) are nicely browned, fill each half zucchini with the mixture, then spoon enough tomato and veggie sauce over everything, and sprinkle with the cheese of your choosing.

  3. Put in an oven-resistant baking dish with a lid, add 1/4 cup water at the bottom of the dish, cover, and cook in the oven at 425F for about 15-20 minutes, then remove the lid and continue cooking for 10-15 minutes, or until the cheese is melted and grilled a bit.
  4. Serve with a simple green salad.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 606kcal | Fat: 48g | Saturated fat: 16g | Cholesterol: 99mg | Sodium: 1159mg | Potassium: 1075mg | Carbohydrates: 18g | Fiber: 4g | Sugar: 11g | Protein: 23g | Vitamin A: 910% | Vitamin C: 44.4% | Calcium: 186% | Iron: 2.6%