Keto Vegan Zucchini Boats with Stuffing
How to Make It
Step 1
Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.
Step 2
Heat the oil in a skillet over a medium heat. Crush the garlic and finely chop the rosemary and mushroom. Add the onion, garlic, mushroom, rosemary, thyme leaves and lemon zest to the skillet. Sweat gently for 2-3 minutes until tender.
Step 3
Add the ground almonds, salt and pepper and stir to combine, cooking for a further minute or two until golden.
Step 4
Divide the stuffing mixture between the two zucchini boats.
Step 5
Roughly chop the cranberries and scatter over the zucchini boats and sprinkle with nutritional yeast to serve.
Ingredients
- Almonds, Raw – 2 tablespoon, ground
- Garlic – 1 clove
- White Onion – 1 tablespoon
- Zucchini – 1 medium
- Mushrooms – 1 medium
- Rosemary, Fresh – 1 teaspoon
- Thyme, Fresh – 1 teaspoon, chopped
- Lemon Peel Or Zest Raw – 1 tsp
- Olive Oil – 1 tablespoon
- Nutritional Yeast Seasoning by Bragg – ½ teaspoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – ½ tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon