Thursday, August 10, 2017

Artichoke Stuffed Zucchini Boats

We've recently been experimenting with a lot of different things in the kitchen. With little one being sensitive to dairy and soy, we've had to branch away from some of our go to dishes that contained cheese. We've discovered several new favorites though and today, we're sharing one of those with you!


One week, we decided to try artichokes as our vegetable of the week. We came across and experimented with many delicious recipes, but this one was by far our favorite! It's relatively easy, filled with vegetables, and quite filling. This recipe is also vegan friendly and whole 30 compliant (depending on the sauce you pick). Normally stuffed recipes call for cheese but this one leaves out the cheese and you don't even realize it's missing! (Though you can add cheese on top at the end if you really want to.)

We'll start by showing you all of the steps in pictures and at the end of this post, you can find the written version of the recipe! Start by preheating your oven to 350 degrees!

Cut the zucchini ends off and then cut them lengthwise. 


Scoop out the insides of the zucchinis and add it to a bowl. 


Rub oil on the inside of the boats. 


 Place the boats on a cookie sheet and bake for 10 minutes.


Place the insides of the zucchini boats in a skillet with a spoonful of coconut oil.


Drain the artichoke hearts and chop them into ribbons.
 

Add the artichoke hearts to the skillet and saute until the excess liquid is gone.


Return the mixture to the bowl and add marinara sauce, spices, and nutritional yeast.


Spoon the mixture into the boats and return the tray to the oven for 20 minutes.


 Serve the boats hot or cold!


Artichoke Stuffed Zucchini Boats

Total Time: 30 minutes + 10 minutes prep

Kitchen Items Needed: cookie sheet, spoon, bowl, knife

Ingredients:
- 4 zucchinis (we're missing one in our pictures!)
- can of artichoke hearts
- marinara sauce (3/4 cup)
- nutritional yeast (3/8 cup)
- Italian spices
- coconut or olive oil 

Directions:
1. Preheat the oven to 350 degrees.
2. Cut the ends off of the zucchini. Then cut in half lengthwise.
3. Scoop out the inside of the zucchinis. (Support it with the back of your hand to prevent it from breaking.)
4. Spread oil on the inside of each boat. Place them on a skillet and bake for 10 minutes.
5. Put the insides of the zucchinis in a skillet with a spoonful of coconut oil. Heat on medium heat.
6. Drain the can of artichoke hearts.
7. Cut the artichoke hearts into ribbons and add them to the skillet.
8. Saute the zucchini insides and artichoke hearts until there's no standing water.
9. Add Italian spices of choice.
10. Put the mix back into the bowl and add 3/4 cup of marinara sauce.
11. Add 3/8 cup of nutritional yeast to the bowl and stir well.
12. Spoon the mixture into the zucchini boats.
13. Bake in the oven for 20 minutes and serve. These boats can be enjoyed hot or cold.

We hope you enjoy this recipe as much as we did! If you give it a try, we'd love to hear about it in the comments below! Keep your eye for more recipes coming soon!


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