Balsamic Zucchini Boats
Ingredients
- 3 small zucchini
- 1 cup cooked brown or wild rice
- 1/4 cup roasted red peppers, chopped the jarred kind
- 1/2 cup vegan cheese shreds plus more for topping
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh basil chopped
- salt and pepper to taste
- 2 tbsp balsamic vinegar and extra for drizzling
Instructions
- Preheat oven to 375F. Have a rimmed baking sheet ready within reach.
- Slice each zucchini lengthwise. Hollow out the middles using a melon baller, leaving about 1/4-1/2 of an inch of the flesh on the zucchini. Save and chop 1/2 cup of the melon-balled flesh for the filling, using the rest in another recipe or discarding. Place empty zucchini boats on the rimmed baking sheet.
- In a medium bowl, combined 1/2 cup reserved zucchini flesh, rice, chopped red pepper, vegan cheese, oregano, basil, salt, pepper and balsamic vinegar.
- Fill zucchini boats with equal amounts of filling, then sprinkle with a little more vegan cheese shreds. Bake for 25-30 minutes, until zucchini is soft and vegan cheese melts.
- Drizzle with extra balsamic vinegar, if desired. Enjoy!