Cheesy Stuffed Zucchini Boats
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 teaspoon sea salt
- 1 tablespoon curry powder
- 4 small zucchini unpeeled
- 1 cup minced onion (about 1/3 large onion)
- 1/3 upminced gala apple (about 1/3 medium apple)
- 1 celery rib minced
- 6 ounce protein of your choice (i used firm tofu)
- 1/3 upshredded cheese of your choice (i used cheddar)
- Carbohydrate 1.03012500088483 g
- Cholesterol 0 mg
- Fat 0.137575000210137 g
- Fiber 0.569000010995599 g
- Protein 0.232950000192638 g
- Saturated Fat 0.0251775000340389 g
- Serving Size 1 1 people (106g)
- Sodium 234.403750000791 mg
- Sugar 0.46112498988923 g
- Trans Fat 0.0293875000527245 g
- Calories 6 calories
Preheat the oven to 350°F.Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp and set pulp aside, leaving ½-in. shells. Finely chop pulp (you'll need about 1½ cups pulp). Cover a baking sheet with parchment and place zucchini boats on a baking sheet with a drizzle of olive oil. Pre-cook for 15 minutes. Once done, remove from oven but keep oven on.In a medium saucepan over medium heat, saute onion, apple, and celery for 5 minutes. Add tofu, curry, and sea salt and cook for 3-4 more minutes. Remove from heat.Spoon vegetables into pre-cooked zucchini boats. Top with shredded cheese. Put any leftover vegetable filling into a small pan such as a loaf pan and top with shredded cheese. Bake for 5 minutes. If you want a crispy golden brown top, broil for the last 90 seconds until golden brown. Enjoy!
