Stuffed Zucchini Boats

Serves: 3 as an entree, 6 as a side

Ingredients:

• 3-8″ long zucchini, cut in half length-wise


• 1/2 tbsp coconut oil


• 1/2 cup Vidalia onion, diced


• 1 clove garlic, minced


• 1 red bell pepper, diced


• 1 green bell pepper, diced


• 1 cup tomatoes, diced


• 1 cup cooked chickpeas (if canned, drained and rinsed first)


• 1/2 cup mixed greens, packed (I used Arugula; kale or spinach would work too)


• 1/4 cup diced olives (optional)


• 1 tbsp herbs de provence or dried Italian seasoning


• Salt and Pepper to taste

Directions:

1. Scoop out the insides of the four zucchini halves and chop it into small pieces. Melt the coconut oil in a large pan over medium heat.


2. Once the pan is hot, sauteing the onion and garlic together until the onion starts to turn clear. Next, place the bell peppers, tomatoes, scooped zucchini, chickpeas, greens and herbs into the pan and saute until the greens are wilted.


3. Preheat the oven to 350°F and get a large baking dish.


4. Add the olives, salt and pepper to taste.


5. Fill the zucchini “boats” up, with equal amounts of the filling and place in the baking dish.


6. Bake for 15-20 minutes, and serve warm.

We didn’t add any vegan cheese/regular cheese to ours, but it would probably be pretty tasty with a tiny bit sprinkled on top!