Does anyone else picture tiny vegetable people riding a river of ranch dressing in a zucchini canoe when they hear zucchini boats? Just me? Cool.
Sadly (or not), these zucchini boats do not have tiny vegetable people nor is there a river of ranch dressing no matter how much my Midwest heart wishes there was one. They DO, however, have a tasty filling featuring hummus OR baba ganoush. Because I know not everyone is a fan of hummus (weirdos. JK) or they choose to stay away from legumes (looking at you Paleo readers).
Before this weekend I had never made a zucchini boat but I had seen plenty of recipes for a pizza version. Since I don’t do dairy, I wanted to try something a little different. I ended up with this recipe which is somehow both filling and light. I also upped the ante and topped them with either an herb drizzle or my Olive & Tomato Salad. You could even be crazy and do both toppings. Or none. I don’t know your life. You do you.
One more note. If you make the filling ahead of time, this recipe is done in less than 30 minutes and makes a perfect weeknight meal. Ok, enough talking. Time to set sail on U.S.S Zucchini Boat!
Mediterranean Zucchini Boats
- 2-3 large zucchini (try to find zucchini that is more straight than curvy, they’re a little easier to work with)
- 1 batch of cauliflower crumbles**
- 1 batch of hummus or baba ganoush
- 2 cups fresh cilantro, chopped
- 1/2 cup red onion, finely diced
- olive oil
- salt and pepper
- Olive & Tomato Salad or herb drizzle (recipe follows), optional toppings
- If you haven’t already, make the cauliflower crumbles and hummus or baba ganoush. You can make this in advance.
- Preheat 400 degrees. Trim the ends of all the zucchini and slice each one in half lengthwise. With a spoon, scoop out the insides of each zucchini. Leave about 1/4 inch left all around.
- Line a baking sheet with a Silpat or parchment paper and brush or spray each zucchini with olive oil, I used the olive oil spray from Trader Joe’s for this. Sprinkle with a little salt and pepper and then bake for 10 minutes.
- While the zucchini is baking, stir the chopped cilantro into half the hummus or baba ganoush. Then, add half the cauliflower crumbles and all the red onion. Mix until everything is combined.
- Remove the zucchini from the oven and set it to broil. Fill each zucchini with about 1/2 cup of the filling. Broil for 5 minutes and then rotate the pan and broil for another 5 minutes.
- Remove from the broiler and top with either the Olive & Tomato Salad or the herb drizzle. Or both!
** You can also use ground beef, turkey, or chicken if you would prefer. Just cook it beforehand.**
- 1/2 cup fresh basil
- 1/4 cup garlic chives (regular chives will also work)
- 1 clove garlic
- 1-2 tbsp lemon juice
- 1/3 cup coconut milk
- 1/4 red pepper flakes
- 1/2 tsp salt
- Place everything in a blender or use an immersion blender and combine until smooth. Keep in an airtight container in the fridge for up to a week.