How fun does a zucchini boat sound? The answer is – super fun. I love zucchini boats because they’re super versatile. You can adapt the ingredient choices to whatever suits your fancy. I’ve been feeling pretty anti-meat lately (ever since going to the slaughterhouse last week for my dietetic internship….), so I decided to use textured vegetable protein instead of ground beef or ground turkey, but for those of you who haven’t been to a slaughterhouse in the recent past, i’m sure that any ground meat would taste just splendid in these. Here’s what I used:
Oh, and p.s. I don’t always measure when I’m just throwing something together so these are all non-exact, easily adaptable measurements.
1 super huge zucchini (or a couple of smaller zucchinis)
about 1 cup of Textured Vegetable Protein (I found this in the organic section at Giant, in a Bob’s Red Mill bag. Gotta love Bob…)
enough vegetable or chicken broth to cover the TVP
about 1/2 cup ricotta cheese (low fat is best)
about 1 cup of your favorite marinara sauce (I used some homemade that we had canned)
low fat mozzarella cheese, shredded (for sprinkling, but about 1/4 a cup i would think)
1. Preheat oven to 350 degrees. Also, cut zucchini in half lengthwise and scoop out inside seeds.
2. In a medium sized skillet over medium high heat, cook the TVP with the broth, till the TVP soaks up the broth and gets the texture/consistency of ground meat. Stir in ricotta cheese and marinara sauce and continue to simmer till most of the liquid has evaporated.
3. Scoop the TVP mixture into the zucchini till each half is pretty full. Then, sprinkle on some mozzarella cheese. Sprinkle a little salt and pepper on there too for good measure.
4. Bake in the preheated oven for about 25-30 minutes. Enjoy!
Here they are right out of the oven…
Aren’t they beautiful? Delicious too. I had some leftover filling when I made mine so I just took that to work for lunch the next day. Here’s one more pretty picture….
These were soooooooo good, and beyond easy. Let me know if you try them (by leaving a comment), and what ingredients you use!