Vegan Zucchini Boats

Ingredients and Weight:

• 8 medium-sized zucchinis (about 2.5 lbs.)
• 1 cup chopped yellow onion (about 1/2 medium onion)
• 2 cups chopped mushrooms (about 4 oz.)
• 2 cups chopped red bell pepper (about 1/2 medium pepper)
• 1 cup chopped sun-dried tomatoes (about 2 oz.)
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can corn, drained
• 1 (10 oz.) can diced tomatoes with green chilies, undrained
• 1/2 cup cooked brown rice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dairy-free sour cream (optional)
• 1/4 cup shredded dairy-free cheese (optional)

Preparation Time:

30 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis lengthwise and scoop out the seeds, creating zucchini boats.
3. In a large bowl, combine onion, mushrooms, bell pepper, sun-dried tomatoes, black beans, corn, diced tomatoes, brown rice, cilantro, olive oil, chili powder, cumin, salt, and black pepper.
4. Stuff the zucchini boats with the mixture.
5. Place zucchini boats on a baking sheet and bake for 30-35 minutes, or until tender.
6. Top with dairy-free sour cream and shredded dairy-free cheese, if desired.

Nutritional Information:

Per serving (1 zucchini boat):

• Calories: 250
• Protein: 10g
• Fat: 12g
• Carbohydrates: 40g
• Fiber: 8g
• Sugar: 12g

Dish Characteristics:

• Colorful and visually appealing
• Savory and flavorful
• Healthy and filling
• Customizable with optional toppings
• Suitable for American taste preferences

User Comments:

• "These zucchini boats were amazing! The filling was so packed with flavor and the zucchini held up perfectly." - Sarah
• "I loved how easy these were to make and they were a huge hit with my family." - Tom
• "I'm usually not a fan of zucchini, but I found these zucchini boats to be surprisingly delicious." - Alex
• "I made these for my vegan friends and they raved about them." - Emily
• "I added some extra vegetables, like diced carrots and zucchini, to the filling and they turned out even better!" - Mary

Special Precautions and Tips:

• Make sure to choose zucchini that are firm and have no blemishes.
• Cut the zucchini boats evenly in size to ensure even cooking.
• If the zucchini boats start to brown too much during baking, cover them with foil.
• You can make the filling ahead of time and store it in the refrigerator for up to 2 days.