Zucchini Boats - Pizza
2 zucchinis, cut lengthwise
1 cup tomato sauce
1 tsp oil + a drizzle
½ yellow onion, diced
1 green pepper, diced
1 cup mushrooms, diced
½ package of meatless crumbles
1 tsp oregano
1 tsp salt
1 tsp crushed red pepper
½ cup cheese, shredded or thinly sliced (vegan mozz used here)
½ teaspoon red pepper flakes
¼ cup basil, chopped thinly
1. Preheat oven to 400F.
2. Cut zucchinis length wise. Then, slice lattices into the halves and scoop out inside of the zucchinis so you have hollow shells.
3. Drizzle inside of shells with oil, a pinch of salt and pepper, then face down on a baking sheet.
4. Bake zucchinis for 20 minutes.
5. Meanwhile, heat oil in a skillet over medium heat.
6. Add in onions, mushrooms and peppers and stir.
7. Add spices.
8. Cook for about 3 minutes and then stir in the meatless crumbles.
9. Cook for another few minutes and then add in the tomato sauce.
10. When zucchinis are ready, remove from oven and then scoop in sauce mixture to each shell.
11. Top with cheese and then return zucchinis to the oven.
12. Bake for 15 minutes, broil for a few minutes if needed for cheese to melt. (Esp. if you are using vegan cheese :) )
13. Top with basil and crushed red pepper.
Serves 2
Veganize: use your favorite non dairy cheese - I used vegan mozzarella (Double Batch if local to SD)
I used Trader Joes beefless crumbles but also love Gardein crumbles and Impossible crumbles.