Stuffed Zucchini Boats Ⓥ

INGREDIENTS:

• 1-8 oz vegan “meat” of choice, I used @daringfoods, Cajun Chicken Plant Pieces
• 4 zucchini
• 2 cups sautéed veggies of choice (great for leftovers)
• 2 cups fresh spinach
• 2 tbsp seasoning of choice
• 1-2 tbsp oil
• 1 cup vegan cheese of choice

METHOD:

• Preheat oven to 425°F. Wash the zucchini, cut off the tops & slice them lengthwise. I cooked them first (to make scooping easier) on the fresh vegetable setting on my microwave (careful, they are HOT when done).
• Heat olive oil over medium heat & prepare the vegan meat according to the package instructions. Set aside. In the same pan, sauté vegetables of choice in olive oil & seasoning of choice.
  
• Add the chicken back to the veggies & add the spinach. Remove from the heat & stir to combine so the spinach cooks down.
  
• Assemble the stuffed zucchinis. To a lined baking dish, add the cooked, scooped zucchini’s, the cooked meat & veggie topping & sprinkle the cheese on top. Cook for 20-25 minutes. Sprinkle vegan cheese on top & serve with favorite sides like my Roasted Potatoes & Vegan Ranch Dressing. Enjoy!