Gourmet Stuffed Zucchini Boats with Walnut Meat & Garlic Herb Sauce

Allergens

Tree nuts (walnuts), Cashews

Ingredients

• 6 large zucchinis
• 2 cups walnuts, soaked overnight and drained
• 1 cup sun
• dried tomatoes, chopped
• 1/4 cup nutritional yeast
• 2 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup cashew cream (made from 1 cup raw cashews soaked in hot water for 30 minutes)
• 4 tbsp olive oil
• Fresh herbs for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop out the center and create boats.
3. In a food processor, combine walnuts, sun dried tomatoes, nutritional yeast, parsley, garlic, salt, and pepper. Pulse until the mixture forms a coarse texture.
4. Fill each zucchini boat with the walnut meat mixture, pressing down gently to fill completely. Place on the prepared baking sheet.
5. Drizzle each zucchini boat with olive oil and season with salt and pepper. Bake for 20 25 minutes until tender.
6. While the zucchini boats bake, whisk together cashew cream, remaining olive oil, salt, and pepper to taste. Set aside.
7. Remove zucchini boats from oven and let cool slightly. Drizzle with garlic herb sauce and garnish with fresh herbs before serving.

Chef’s Insight

This recipe showcases the versatility of zucchini as a unique, healthy, and delicious vegetarian option.

Notes

This recipe can be made ahead of time and baked just before serving.