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Mushroom Stuffed Zucchini Boats

Fay Kazzi, PhD, MS, RD

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Instagram: @theearthycanvas | theearthycanvas.com

Serves 3-4

 

Creating Showstopping Salads

I transform my salads with an incredible cashew dressing that I created that is even oil free! You’d never know, though, since cashews are loaded with healthy fats and creaminess. Soak a cup of cashews for an hour, strain, add ½ cup of water, 2 cloves of garlic, a tbsp of lemon, a tsp of white wine vinegar, a tsp of maple syrup, ½ tsp (or more) of salt and a dash of black pepper, blend in a high-speed blender until smooth and creamy and you’re good to go! It’s incredibly good and stores well in the fridge!

 

INGREDIENTS

4 medium-sized zucchinis

1 pack cremini mushrooms

½ large purple onion, brunoise

½ cup sundried tomatoes, brunoise

¼ cup fresh basil, minced

¹⁄³ cup raw cashews

2 tbsp seasoned bread crumbs

1½ tbsp olive oil

½ tsp salt

¼ tsp black pepper

 

METHOD

Prep veggies. Chop cremini mushrooms into small pieces. Place raw cashews in the food processor until partially powdered with granules. Cut off the ends of the zucchini then slice in half. Remove the inside to about ½ inch for the boat’s thickness. You can use a spoon to scrape the inside of the zucchini and form the boats. Lightly dab with olive oil. Place in the oven at 325°F for 10 minutes. Remove, set aside. In a bowl, mix the remaining ingredients. Spoon contents into the boats and pile it up. Place back in the oven on broil for another 10 minutes at 300°F. Remove, serve, enjoy!

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