Zesty Zucchini Boats
These creative, hollowed-out zucchini halves are filled with flavor and fiery fun! This versatile recipe can be made as a main dish or as a zesty appetizer for your next house party, and it is guaranteed to have your dinner guests all fired up! These Zesty Zucchini Boats are filled with a mixture of sautéed zucchini, garlic, and onions, and topped with a rich, creamy blend of almond yogurt, cilantro, and jalapeños. For a “meat-lovers” version, add slices of prepared peppered bacon, as a spiced pepperoni-like topping!
Serves 4
4 medium zucchini, halved lengthwise and hollowed out (remove 3⁄4 of zucchini flesh, and set aside)
1⁄2 teaspoon salt, plus more to taste
1⁄2 teaspoon ground black pepper, plus more to taste
2 tablespoons coconut butter
1 medium sweet onion (or Vidalia), chopped
1 clove garlic, very finely chopped
1⁄3 cup dry arrowroot powder
11⁄2 cups plain, unsweetened almond yogurt
Juice of 1⁄2 lime
2 jalapeños, seeded and chopped finely
2 tablespoons chopped cilantro
1⁄2 teaspoon garlic powder
- Preheat the oven to 375°F. Season the zucchini cavities with salt and pepper, and arrange on a prepared baking sheet. Chop the flesh of the zucchini and set aside.
- Heat the coconut butter in a skillet over medium heat. Add the onion and sauté until soft, about 2 minutes. Add the fresh garlic and continue cooking for 1 minute longer, then add the chopped zucchini flesh. Season the mixture with salt and pepper, and sauté until the zucchini is pale golden in color, about 3–4 minutes. Add the arrowroot powder, combine well, and cook for 1 additional minute, then remove from the heat.
- In a small bowl, combine the yogurt, lime juice, jalapeños, cilantro, and garlic powder. Mix well until smooth and evenly combined.
- Divide the sautéed zucchini between the hollowed “boats,” then top with the yogurt mixture. Bake for 8–10 minutes, or until the boats are tender when pierced with a knife and the yogurt is bubbly and browned.
