Zucchini season has arrived and the entire internet is being bombarded with zucchini recipes! And I’m on the bandwagon. I had last Saturday off from selling wine at the farmers market, so I actually got to go as a customer and buy stuff! Very exciting. The zucchinis were out in full swing and one farmer had a bin of them labelled “Large Zucchinis $1.50” so I made my boyfriend wait while I dug through to make sure I got the LARGEST of the large zucchinis. Value for money and all that. So I ended up with two giant ones (advance warning that there will be another recipe later in the week, still got the 2nd one in the fridge) and went straight for zucchini boats, because yum. Also because I also came home with a small colony of tomatoes.
I’m going to separate out the recipe for vegan Parmesan and insert at the end, for the sake of the recipe flow. You know what I mean. Feel free to sub your fave vegan cheeze… Or put real cheese if you’re down with cheese…. Or omit it altogether if you’re not down with either. It’s going to be fine.
ZUKE CHUTES (with tomatoes and vegan Parmesan)
(Enough for 4 servings)
I LARGE zucchini (12 inches) or 2 normal sized (6 inches)
2 1/2 – 3 cups tomatoes, chopped small (I used half cherry tomatoes and half big, doesn’t matter)
3 cloves of garlic
1/4 cup combination of fresh basil, parsley and oregano
1 tablespoon balsamic vinegar
Ground black pepper
Extra sprinkling of dried basil (optional)
~1/4 of a red onion
~1/2 bell pepper
Extra small handful of cherry tomatoes
4-5 mushrooms (I used baby bellas)
1/4 cup vegan Parmesan (recipe below)
First, half the zucchini and scoop out the flesh to make a boat shape. Line a baking tray with tin foil and place the hollowed-out halves face up on it. There, that’s already out of the way. Preheat your oven to 400.
Get out a shallow pan or skillet. Add a big drizzle of olive oil and heat it up. Roughly chop the ~3 cups or tomatoes and add to the pan, so they can start cooking down. When it starts to look saucy, mince in 3 garlic cloves. Roughly chop the zucchini flesh and add that in. Let that cook for a few. Finely chop the basil, oregano and parsley and mix them in with some black pepper. Add the balsamic vinegar. I also added some extra dried basil at this point because I love the flavor.
When the tomatoes have cooked down and you basically have zucchini flesh in a light tomato sauce (some chunks remaining but not much extra liquid) turn the heat off. Scoop the mixture into the boats.
Cut some slices of red onion, bell pepper and mushrooms and add to the top of the boats. Half a small handful of cherry tomatoes and put on top. Generously apply some vegan Parmesan and some more black pepper. Beautiful.
Bake at 400 for half an hour and done! Serve with a chunk of good bread for mopping up extra sauce. If you used one LARGE zucchini like me, half the halves to make 4 servings. Merry Zucchini Season.
This shit is good on everything, tastes cheesy and is less expensive than buying vegan cheeses. We keep some in a jar all the time.
3/4 cups cashews
1/4 cup nutritional yeast
Sprinkle of salt
Combine the above in your food processor and give it a good crushing, until it’s the consistency of Parmesan (but drier). Store in a sealed container and apply to food before or after cooking 🙂
- This tomato sauce can be used for pretty much anything. Make some to serve over pasta or for homemade pizza. Put some vegan Parmesan on there too!
- Look out for another zuke recipe later this week!