Zucchini Boats

These stuffed zucchini boats are delicious and can also be made vegetarian by replacing the minced chicken with cooked lentils.

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Ingredients

Recipe serves 4-6

• 4-5 zucchini (depending on size) cut in half lengthwise

• 2 tbsp olive oil plus more

• 1 lb organic lean ground chicken

• 2 celery stalks, finely chopped

• 2 carrots, finely chopped

• 1 small shallot, finely chopped

• 2 garlic cloves, finely chopped

• 1 cup fresh spinach, chopped

• 1/4 cup nutritional yeast

• herbs- 1 tsp each of fresh basil, and thyme chopped

• seasoning- 1/2 tsp each of salt, black pepper, garlic powder, smoked paprika

• 1/4 cup vegetable stock

• bread crumbs

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Preparation

Preheat oven to 425ºF.

With a spoon, scoop out all the seeds from the zucchini halves. Place the zucchini snug in a casserole dish to prevent them from tipping. Bake for 15 minutes to soften. Remove them from the oven. Keep the oven on at 425ºF.

In the meantime, heat 2 tbsp of oil in a medium pan and cook ground chicken over medium-high heat, breaking up the chicken thoroughly for about 5 minutes. Add celery, carrots, shallot, garlic, spinach, herbs, seasonings, nutritional yeast, and stock. Reduce heat to medium. Mix all ingredients until well combined and sauté an additional 5-7 minutes or until carrots have softened and the stock has reduced. Turn off the heat.

Taste for seasoning.

At this point sprinkle the inside of each zucchini half with a pinch of salt and pepper.

Spoon the mixture, into each zucchini boat, filling them. Sprinkle about 1 tsp of breadcrumbs over the top of each zucchini, followed by a generous drizzle of olive oil.

Bake the boats for 20-25 minutes or until the zucchini are golden in colour.

ENJOY!