Zucchini Boats

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/

Directions:

  1.  Cut zucchini in half lengthwise and remove inside pulp being careful not to cut through as you want your shell to remain intact.
  2. 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.
  3. 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.
  4. Bake at 375F for 30 minutes.