Gluten-Free Vegan Stuffed Zucchini Boats with Creamy Garlic Sauce
These Stuffed Zucchini Boats with Creamy Garlic Sauce are an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based meal or side dish with a dairy-free creamy sauce that's ready in less than 5 minutes that you will love!
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Paleo-Friendly | Medical Medium }
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the zucchini:
Wash the zucchini and cut in half (from tip to tip).
Gently scoop out the inside of the center to create a hollow space for the filling (set aside the scooped out part to add to the sauce).
Rub a light coat of avocado oil on the inside of the zucchini halves and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the insides are cooked and tender.
Prepare the filling:
While the zucchini is baking, add all ingredients for the filling to a food processor and process until it becomes a crumbly texture.
Taste and adjust the seasonings to your preference and set aside.
Prepare the creamy garlic sauce:
Also while the zucchini is baking, add all ingredients for the sauce, PLUS the scooped out centers of the zucchini, to a Vitamix and blend until creamy and smooth.
Taste and adjust the seasonings to your preference.
Assembly:
Remove the baked zucchini from the oven and transfer it to your serving dish.
Divide the filling between the two zucchini halves and drizzle the creamy garlic sauce over the top.
Optional: Garnish with chopped baby spinach or freshly chopped cilantro.
Store any extra sauce in an air-tight BPA-free container in the refrigerator.