Zucchini Boats

    • 6 zucchinis
    • basmati rice
    • baby peas
    • 1/2 white onion
    • 1/2 purple onion
    • 1 pack Yves original veggie ground round
    • SOYA feta (the regular kind)
    • canned tomatoes
    • canned tomato sauce
    • basil
    • oregano
    • salt & pepper
    • olive oil




Half the zucchinis vertical and horizontally, scoop out the insides with a spoon, creating neat little boats. Be sure not to scoop out too much flesh or else the zucchinis will end up too thin, not allowing enough fillings to be carried in them.

Bring a large pot of water to boiling point and place the zucchinis inside for 6 min, drain. The boats can sit and cool down while you prep the filling.

For the filling chop up the onions (they add great colors to the dish — especially the purple ones!) and pour into an olive oil lathered pan. Once they come to a good sizzle, add Yves original ground round. Add canned tomatoes and diced SOYA feta. Add salt & pepper as desired. Once the ground round is mixed in with the other ingredients completely, turn off stove and place lid on top.

Place zucchini boats into a baking pan and start filling them. Preheat oven to 350 degrees F. And bake for 30 minutes once oven is hot. Now you can set up a pot with water; bring to boiling point for rice.

You are going to want to fill the pot 3/4 with water and add salt once it boils. Add 2-3 full cups of rice and cook on medium heat for 6 minutes. Drain. Pour olive oil in the hot pot while rice is draining, then pour rice back into pot, place a slice of paper towel on top and close the lid. The rice will be done in 10 minutes, steaming on lowest possible heat. Always turns out fantastic! At the end you can add peas if desired — this gives the side dish a fresh look!

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