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Eggplant Parmeezian Zucchini Boat

From Farm Where Life is Good

<p>I spend my life adapting recipes to accommodate strict vegetarian eating; so you may have noticed my recipes are a bit interesting. I haven&#8217;t converted them back because I like what I make, as it is. Please adapt them to your way of eating as you see fit. This one gets a squirrely name because I can&#8217;t legally steal the name of a cheese town in Italy without concern for the EU coming to get me!</p>
Source: Adapted from: (Entered by Lara Rasmussen Anderson)
Serves: 2-4

4 medium zucchini, washed and stem end removed
1 medium eggplant, peeled (or not if thin skinned) and diced
2 Tbsp olive oil
1 small onion
2 cloves garlic, minced
1/2 cup 4 tablespoons grated parmeezian-flavor vegan topping (Galaxy Foods; this is taste-tested as the best by me!)
2 Tbsp fresh parsley, chopped
2 Tbsp nutritional yeast
1 cup almond meal or breadcrumbs
Marinara sauce
1 Tbsp olive oil
1/2 cup onion, diced
2 cup tomatoes, diced
1-2 cloves garlic
1 tsp oregano
1 Tbsp nutritional yeast

Step by Step Instructions
  1. Sauté onion in olive oil until soft; add tomatoes, garlic and oregano and simmer uncoverd on low while you prepare the boats. Add maple syrup/brown sugar after it is as thick as you want it and have removed from heat.
  2. Preheat oven to 350°F and place a rack in the middle. Line a baking dish with parchment paper and set aside.
  3. Bring a pot of salted water to a boil and cook zucchini for 5 minutes until just tender. Drain and set aside to cool.
  4. In the meantime, heat 1 tablespoon of olive oil in a large skillet over medium-low heat, add onion, salt and sauté for 5 minutes until translucent.
  5. Finally add eggplant cubes and sauté - stirring every now and then - until browned and soft, about 10 to 12 minutes. Add garlic and mix well.
  6. Slice the zucchini in half and scrape out the fillings with a spoon or melon-baller. Add ¾ cup zucchini flesh to your eggplant concoction. Save remaining for squash soup or making stock/broth.
  7. Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this.)
  8. Add grated parmeezian topping, parsley, black pepper and nutritional yeast and stir until well combined.
  9. Add almond meal (or breadcrumbs) ¼ cup at a time and mix with your hands until it reaches a firm consistency (you might need to use more or less almond meal). Set aside.
  10. Arrange zucchini boats on the lined baking dish, drizzle with remaining tablespoon of olive oil and brush to coat.
  11. Fill the hollowed zucchini boats with a spoonful of marinara sauce and top with eggplant mixture, spoons and fingers.
  12. Sprinkle with grated parmeezian topping and bake in the oven for 25 to 30 minutes until golden.