Cooking for your family and coming up with delicious, healthy recipes day after day can be difficult.
Add allergies or intolerance’s to the mix and the idea of cooking for your family can become down right frustrating.
I’ve noticed though, and I don’t know if it’s just because I’m researching/learning more, that there seems to be more and more options and resources out there to make it possible to feed your family a healthy, nutritious, allergy free meal.
The Gluten-Free Vegetarian Family Cookbook by Susan O’Brien is just one of those great resources.
I’ve had the pleasure of reviewing Susan’s Gluten-Free Vegan Cookbook and loved it, so I was thrilled to get the chance from Da Capo Press to review her latest cookbook. Susan’s cookbooks are always packed with delicious, easy to make recipes that just about anyone can enjoy.
The Gluten-Free Vegetarian Family Cookbook uses easy to find ingredients and simple recipes to help make your family dinners healthy, nutritious, and most importantly.. kid approved. With over 150 recipes stemming from breakfast items to desserts, The Gluten-Free Vegetarian Family Cookbook will become, in my opinion, one of your go to cookbooks for meal planning.
For my review, I chose to try out the Stuffed Zucchini Boats recipe!
I had found some beautiful looking organic zucchini’s at the store and had a bag of Beyond Meat that I wanted to try, so this sounded like the perfect recipe.
With a very short ingredient list, I was able to make a delicious meal for my whole family. One that they ALL loved. The only thing they didn’t like, is that I didn’t make enough for everyone to have seconds and thirds.
I made a few changes to the recipe to make it more suitable for my family, but they were simple and easy changes – vegan Parmesan cheese and I drizzled a little balsamic vinegar over the boats to give them a little extra kick in flavor.
I’m already sticky noting pages in this cookbook for recipes I want to try next… and there are A LOT of sticky notes hanging out of this book!
Happy Gluten-Free Vegetarian Cooking Everyone!
Stuffed Zucchini Boats
by Susan O’Brien from The Gluten-Free Vegetarian Cookbook
Serves 4 – Prep Time About 60 Minutes
4 medium size zucchini’s (each about 6 inches long)
2 Tablespoons olive oil, seperated
1 cup vegetable protein crumbles
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped roasted red bell pepper
1-2 Tablespoons white wine or vinegar
1 Tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1 Tablespoon Parmesan Cheese
1. Preheat oven to 350′ F
2. Cut each zucchini in half lengthwise and scoop the flesh out of each half, being careful not to cut all the way through the skin. Put aside the zucchini shells. Chop the zucchini flesh that you removed and set aside.
3. Heat a large skillet to medium heat and add 1 Tablespoon of the olive oil. When the oil is hot, add the protein crumbles and saute for 4-5 minutes. Remove the cooked crumbles from the pan and set them to the side.
4. Put the remaining tablespoon of olive oil into the pan (make sure the pan isn’t too hot so it doesn’t splash you). When the oil is hot, add the onion and saute for 4 minutes, or until the onion is soft. Add the chopped zucchini and continue to saute for 2-3 minutes. Add in garlic and red bell pepper and saute for 1 minute.
5. Add the wine and or vinegar, basil, parsley, and pre-cooked veggie crumbles into the pan with the vegetable mixture. Stir in the mixture well, until the ingredients are completely incorporated. Season the mixture with salt and pepper to taste. Remove the pan from the heat.
6. Place the zucchini shells on a baking sheet and carefully fill each shell with the mixture. Sprinkle a little bit of cheese over the top of the boats.
7. Bake uncovered in the oven for about 35-40 minutes, or until the boats are soft to the touch. Remove them from the oven and serve immediately.
* Thank you to Da Capo Press, Lifelong Books for opportunity to review this cookbook. All thoughts and opinions are 100% all mine*