Baked Zucchini Boats

Name: Baked Zucchini Boats
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 zucchini; 3 1/2 oz textured vegetable protein (soy) (100 g); 3/4 cup hot water (200 ml); 1 beef bouillon cube; 1 small onion; 1 grated carrot; 2 cloves garlic; Salt, to taste; Black pepper, to taste; 4 slices cheese; 2 (optional, for serving) potatoes

Fabiola Canales @Fabbito0

Tiltil

I love this recipe because it's light, easy to make, and really delicious.

Fabiola Canales @Fabbito0

Tiltil

I love this recipe because it's light, easy to make, and really delicious.

Saved

Ingredients

1 hr

2 servings

1zucchini
3 1/2 oztextured vegetable protein (soy) (100 g)
3/4 cuphot water (200 ml)
1beef bouillon cube
1small onion
1grated carrot
2 clovesgarlic
Salt, to taste
Black pepper, to taste
4 slicescheese
2(optional, for serving) potatoes

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Steps

1 hr

1

Cut the zucchini in half lengthwise and scoop out the flesh with a spoon.
2

Soak the textured vegetable protein in hot water with the bouillon cube.
3

Sauté the onion, grated carrot, and garlic, making sure not to burn them.
4

Add the drained textured vegetable protein to the sautéed vegetables, season with salt and pepper, and cook over low heat.
5

Add the scooped-out zucchini flesh to the mixture and stir well.
6

When the filling is juicy, adjust salt and pepper to taste.
7

Fill the zucchini halves with the mixture, top with cheese slices, and bake at 400°F (200°C) for 20 minutes.
8

(Optional) Cook the potatoes in the air fryer without salt or oil to serve on the side.