When my husband says “This tastes really good. You should put this recipe on your blog” (a rare occurence), I drop everything I’m doing to get the recipe on my blog. Those were his exact words the other evening after sampling my paleo-ized (gluten-free and dairy-free) version of stuffed zucchini. You have to understand, I’m feeding a guy who prefers the simple meals in life (he would eat eggs everyday if he could).
Thinking about the traditional bread and cheese-laden zucchini, I didn’t think this recipe stood a chance….until I took a bite myself. The nutritional yeast mimics the “cheesy flavour” quite nicely, without the dairy nor the fat.
What’s there to love about zucchini other than the fact that it provides the backbone to this fabulous recipe?
- An excellent source of manganese (a trace mineral which activates enzymes that are important in bone formation and nutrient utilization. Note: our body cannot make manganese so we must obtain it from our food.
- An excellent source of vitamin C (a powerful antioxidant)
- Great for maintaining or losing weight because of zucchini’s high water content (one cup only contains 36 calories).
Paleo Stuffed Zucchini Boats
- 1 large zucchini or 2 baby zucchini
- 2 tablespoons coconut oil (or olive oil)
- 1 white onion, diced
- 2 garlic cloves, minced
- 1/2 cup tomato sauce (or 1/2 cup cherry tomatoes, diced)
- 1 cup of baby spinach
- 1/8 cup almond flour
- 1/8 cup nutritional yeast
- Preheat oven to 350F.
- Cut zucchini in half lengthwise and scoop out pulp. Chop up the pulp and set aside.
- Place hollowed out zucchini in baking dish with approx. 1/2 water (enough to cover base of pan and half of zucchini).
- Heat oil in skillet and sauté onion and garlic until soft (careful not to burn).
- Add zucchini pulp and tomatoes (or sauce) to skillet. Stir until liquid is mostly evaporated, then add the spinach and cook until wilted.
- Remove skillet from heat, then add flour and nutritional yeast and stir.
- Fill zucchini shells with mixture, sprinkling a little more yeast on top.
- Cover and bake for 20 minutes (until zucchini softens). NOTE: for 6 servings, the baking time will need to be increased to 30 minutes.
- Bake uncovered for additional 5 to 10 minutes.
I can guarantee this dish is going to float your boat:) If I’m wrong, let me know.