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Vegan Stuffed Zucchini Boats

Zutaten

  • 2 zucchini, 500 g each
  • 90 g vegan grated cheese
  • 250 g vegan minced meat, or approx. 80 g soy granules
  • 500 g strained tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 hand basil, chopped
  • 2 sprigs rosemary, chopped
  • 1 pinch sugar
  • salt + pepper
  • olive oil

Zubereitung

  • Cut off the ends of the zucchinis. Cut each zucchini in half and scoop out the flesh with a spoon. Finely chop the flesh that has been removed. If using soy granules, pour boiling water over them, leave to stand for a few minutes, drain and squeeze out well.
  • Finely dice the onion and garlic. Fry the onion in a large pan with a good dash of olive oil. Then add the garlic and the chopped flesh of the zucchini, fry and allow most of the liquid to evaporate. Deglaze with the tomato purée. Add the herbs and spices and simmer for 5-10 minutes. Season to taste with salt and pepper.
  • In the meantime, fry the vegan mince separately and preheat the oven to 180 degrees Celsius.
  • Pour half of the tomato sauce into a large casserole dish. Place the zucchini halves inside and season with salt. Mix the mince with the other half of the sauce, stuff into the zucchinis and sprinkle with grated cheese. Bake in the oven for approx. 30 minutes.