Baked Vegan Zucchini Boats

My dad brought me a lovely medium sized zucchini from their garden last weekend so I started brainstorming! I came across stuffed baked zucchini's and used it for cooking guidelines.

Measurements are pretty much non-existent this time so read with a grain of salt. I don't actually understand that analogy…










1 Medium sized zucchini
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1 Small yam finely diced (corn sized)
1/4 Cup corn
3/4 Cup black beans
1/2 Celery stalk diced
1/2 Diced zucchini flesh
1/4 Avocado diced

1 Tsp chill powder
1/4 Tsp of cumin
Salt and pepper
Olive oil


Direction:
Preheat oven to 400. Mix yams with a couple pinches of spice and olive oil (4:1 ratio of chill powder to cumin). Bake in oven for 10 minutes then add corn for 10 minutes. Take out the inside of the halved zucchini and bake inside face-down on parchment paper with a little olive oil for 11 minutes.

In a frying pan heat up chopped zucchini, celery, yam, corn with a little olive oil and pinches of powder. Add black beans to heat.

Spoon filling into the zucchini and bake cut side up for 10 minutes at 350. Garnish with fresh avocado cubes and salsa.

Actually a very simple and quick recipe. The zucchini was not mushy at all and the flavours were really comforting for health food! I would consider using a chunky marinara instead of salsa too.