Zucchini Boats - Ieke Booij

	Dinner Gluten-Free
Zucchini Boats

persons: 2

prep time: 10 minutes

cooks in: 30 minutes

difficulty: average

Stuffed zucchini is by far one of my favorite recipes. It is easy, tasty, and healthy. It’s a quick way to get lots of veggies in. I stuffed the zucchini with tempeh, quinoa, and sweet potato. That means: very protein-rich! Besides, I used green olive tapenade with fresh Italian herbs and vegan feta cheese to season it. Want more fire? Drizzle some siracha sauce or sambal over it.

Ingredients

2	zucchini
80 g	quinoa
1	sweet potato
200 g	tempeh
50 g	vegan feta
handful	nuts and raisins
1 tbsp	green olive tapenade
2	garlic cloves
1	shallot
2 tbsp	lemon juice
2 tbsp	paprika powder
2 tbsp	(fresh) Italian herbs
¼ tsp	cayennepepper
1 tbsp	fresh mint

How to make

1	Preheat the oven to 180 degrees Celsius. Halve the courgette lengthways. Remove the seeds from the courgette. Keep the seeds for later. Place the courgettes on a lined baking tray and place in the oven for 30 minutes.
2	Heat a little oil in a pan and fry the shallot and garlic for about 2 minutes. Cut the tempeh into small cubes and marinate with 1 tbsp olive oil, 1 tbsp balsamic vinegar, a pinch of cayenne pepper and salt and pepper. Add the tempeh and cook for a further 5 minutes. Drain the seeds from the courgette and also add to the pan. Add Italian herbs.
3	Wash the sweet potato, cut into cubes and cook for 10 minutes in a pan of boiling water. Drain and place the cubes in an oven dish. Add a pinch of paprika and salt and pepper and put in the oven for the last 10 minutes.
4	Cook the quinoa according to the instructions on the packet and drain. Season the quinoa with lemon juice, paprika and salt and pepper. Also mix in 1 tbsp green olive tapenade.
5	Add the quinoa to the tempeh-courgette mixture and mix in the almonds, sultanas and vegan feta cheese.
6	Remove the courgettes from the oven and fill them with the quinoa mixture and garnish with fresh mint.

calories: 424 (21%)	fat: 20g (25%)	saturates: 6g (27%)	sugars: 12g (24%)
salt: 185mg (31%)	protein: 26g (45%)	carbs: 57g (114%)	fibre: 9g (30%)