Stuffed Zucchini Boats
Each year, I eagerly anticipate the culinary euphoria that is the harvest holiday of Sukkot. To honor the age-old tradition of serving stuffed items in the sukkah, the outdoor temporary structure that is part of the holiday, this year I’ll welcome our guests with Stuffed Zucchini Boats—gluten-free, of course.
- 5 medium zucchinis
- 1 tablespoon coconut oil
- 1 onion, diced
- Salt to taste
- 1 garlic clove, diced
- 1 pound of button mushrooms, diced very small
- Pepper to taste
- Pinch of ground nutmeg
- ½ cup cooked garbanzo beans (optional)
- ¼ cup dried cranberries (optional)
- ¼ cup cashews pieces
- 1 egg, lightly beaten
- ¾ cup almond flour
- ¼ cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, freshly grated
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Halve the zucchinis lengthwise. Scoop out the insides, leaving about a ¼-inch shell. Chop the insides of the zucchini until you have a uniform consistency. It will be almost like a thin batter.
- Heat the oil in a large pan over medium heat. Add the onions, sprinkle with a little salt and sauté until soft and translucent. Add the garlic and stir until you smell the garlic wafting up to your nose, about a minute. Be careful not to let the garlic burn. Add the zucchini insides and mushrooms. Both of these vegetables have a high water content, so you will have a lot of liquid in the pan. Cook until the liquid has cooked out. Season with salt, pepper and a pinch of nutmeg.
- Transfer the zucchini mixture to a large bowl. Mix in the garbanzo beans and cranberries, if using. Add in the cashews, egg and almond flour. Mix in the mozzarella cheese. Spoon the mixture into the zucchini boats, mounding a bit, and sprinkle with parmesan cheese. Bake for 30 minutes, until heated through and the boats are soft, but not mushy. During the last two minutes, turn on the broiler to get that golden-brown, crispy top.