Vegan stuffed zucchini boats

While the potatoes boil, finely chop the red onion and sauté it in a frying pan with olive oil.

Ingredients

240 mL of Potatoes

½ piece of Red Onion

30 mL of Olive Oil

1 piece of Onion

Equipment

Frying Pan

Chefs Knife

Cut the zucchinis in half lengthwise, scoop out the centers using a spoon, and chop the scooped-out flesh. Add the chopped zucchini to the frying pan with the onions and cook until softened.

Ingredients

1 piece of Red Onion

1 piece of Onion

4 pieces of Zucchini

Equipment

Frying Pan

Chefs Knife

Drain the cooked potatoes and mash them in a bowl. Stir the mashed potatoes into the zucchini and onion mixture, then season with salt, black pepper, and thyme.

Ingredients

240 mL of Potatoes

2½ mL of Salt

2½ mL of Salt And Pepper

1 piece of Red Onion

1 piece of Onion

240 mL of Zucchini

1¼ mL of Black Pepper

2½ mL of Thyme

Equipment

Potato Masher

Bowl

Preheat the oven to 180°C. Brush the hollowed zucchini boats with a little oil and season with salt and pepper.

Ingredients

2½ mL of Salt

2½ mL of Salt And Pepper

240 mL of Zucchini

2½ mL of Black Pepper

Equipment

Oven

Stuff the zucchini boats with the potato mixture. Top with diced tomatoes, bell pepper chunks, and thin slices of red onion. Sprinkle with vegan mozzarella.

Ingredients

2½ mL of Salt And Pepper

1 piece of Red Onion

1 piece of Onion

240 mL of Zucchini

2½ mL of Black Pepper

2 pieces of Tomato

1 piece of Bell Peppers

120 mL of Vegan Mozzarella

Equipment

Casserole Dish

Place the boats in an oven-safe dish and bake for 20 minutes until the zucchini is tender and the cheese is melted.

Ingredients

240 mL of Zucchini

Equipment

Casserole Dish

Oven