Vegan Chorizo Zucchini Boats

April 30, 2018

Vegan Chorizo Zucchini Boats

The divinely bland zucchini gets a personality dialysis with an infusion of flavour. 

Vegan Chorizo Zucchini Boats

4 medium zucchini, cut in half lengthwise

1 tablespoon olive oil

2 links vegan chorizo removed from casings 

1 clove garlic, minced

1 small onion, chopped

2 medium vine-ripened tomatoes, chopped

1/2 cup mushrooms, chopped

1/2 small green pepper diced

Himalayan pink sea salt and freshly ground black pepper

1 cup breadcrumbs or cooked rice 

1/2 cup chopped fresh basil 

1 cup Vegan melting cheese shreds

Use a spoon to scrape out zucchini to resemble boats. Chop up zucchini and set aside. In a medium skillet heat olive oil and cook onion, garlic and chorizo, about 5 minutes. Fold in the vegetables, season to taste, and cook an additional 5 minutes. Add in the starch and basil. Mound into the boats and place in a baking dish. Top with vegan melting cheese. Bake 20 – 25 minutes until cheese is hot and bubbly and zucchini is cooked.  

XOXO Vicky

Recipe designer – Vicky Gosse

Photo credit – Georgia Gosse