This is a simple and fun recipe that you can really get creative with. Just cut zucchini length-wise and then hollow them out. Stuff the “boats” with anything you like! Here, we used sautéed mixed vegetables and topped them off with daiya shreds. You can even use the insides that you scooped out, spice them up, and make re-stuffed zucchini boats! Sprinkle with some gluten-free breadcrumbs and bake in the oven at 350 degrees.
We paired them with a quinoa and cannellini bean side dish, just to make it a complete(ly delicious) meal.
