Who needs meat when you can satisfy the tastebuds and fill the tummy with this little number!? If you've ever wondered about trying plant-based, this recipe is a great place to start, offering stacks of nutrients with zucchini and spinach plus a little hit of protein in the goats cheese.
INGREDIENTS
1 medium-sized zucchini
2 garlic cloves, sliced thinly ¼ cup olive oil
1½ cup baby spinach salt and pepper to taste 2 tbsp unsweetened marinara sauce 250g goat cheese
METHOD
Preheat oven to 190°C.
Slice the zucchini in half, length-wise, and use a spoon to scrape out the seeds (don't throw them away!). Put the zucchini boats on a baking sheet.
Fry the garlic in a pan, with about half of the olive oil over medium heat, until lightly browned. Add the baby spinach and zucchini seeds. Fry until soft. Season with a pinch of salt and ground black pepper.
Spread the marinara sauce over the zucchini boats, and top with the fried baby spinach and garlic. Sprinkle the goat cheese on top.
Bake for about 20–25 minutes or until the zucchini is as tender as you’d prefer and the cheese has a nice golden color.
Drizzle the zucchini boats with the rest of the olive oil and season with some freshly ground black pepper before serving.
Recipe from Diet Doctor.
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