I’m on a mission to reduce my dairy intake. The struggle is real – 2-5 cappuccinos each day made with whole milk, yogurt, cheese sticks, nightly Breyer’s vanilla ice cream and vegetarian dishes rich with cheese. I’m cooking for 6 and 3 of them are growing, little athletes and need calories. How can you amp up the calories & protein with a health conscious plant based diet? It’s tough!
I subscribe to “emeals” that I found through amazon and it gives me some great dinner ideas that are easy and fit my family’s dietary needs. Tonight I’m making a modification of their stuffed zucchini. This isn’t vegan, but could easily be so with just a change from the Parmesan to vegan Parmesan. I served the dish with quinoa mixed with corn and black beans and topped with a dressing prepared with olive oil, agave, lime, apple cider vinegar and crushed red pepper.
Ingredients – 6 large servings
6 zucchini
1 cup chopped mushroom
2 onions
2 T chopped garlic
1 can chopped tomato, drained of extra fluid
2T chipotle sauce
1 cup gluten free bread crumbs
1 cup parmesan, divided
1 cup chopped walnuts
Olive oil
salt, pepper, Italian seasoning, crushed red pepper
Preheat oven to 425
Halve zucchini & scoop out to create a zucchini canoe. Cut end off. I used a grapefruit spoon and it was fast work this way.
Saute with oil, onion, garlic and mushroom. Add chipotle and seasoning. Add drained tomatoe and zucchini. Sauté until tender. Drain extra fluid.
Mix in 1/2 of cheese and bread crumbs.
Fill your canoes heaping to the top.
Cover, generously, with walnuts and then sprinkle with remaining Parmesan.
bake on top rack for 40 mins
enjoy❤️
by 