Zucchini boats are such an appropriate name for these delicious, high fiber, gluten-free delicacies! A twist from the traditional Italian ones made with just bread crumbs and cheese. I added lots of goodness and have included a vegan and pescetarian version! Buon appetito!
10 half boats (2 per serving)
5 small zucchini, washed and ends cut
1.5 cups cooked millet
3 tbsp capers
1/4 cup red onion, finely chopped
2 cloves garlic, minced
8 fresh basil leaves, sliced thinly
5 anchovies cut in small pieces (omit if vegan)
1/2 cup grated Parmesan cheese (use vegan Parmesan or any vegan creamy cheese like Nuts for Cheese https://nutsforcheese.com/
3 tbsp olive oil
sea salt and pepper to taste (I love using Herbamare https://www.avogel.com/herbamare/
- Cut zucchini in half lengthwise and remove inside pulp being careful not to cut through as you want your shell to remain intact.
- Bring water to boil in a medium or large pot and quick boil (5min.) zucchini halves, drain them and place on a plate to cool.
- In a medium bowl, mix above ingredients and stuff boats with about 3 tbsp of stuffing and place in an oven-proof dish drizzled with some olive oil or lined with parchment paper.
- Bake at 375F for 30 minutes.