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Eggplant Parmeezian Zucchini Boat
<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’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’t legally steal the name of a cheese town in Italy without concern for the EU coming to get me!</p>Source: Adapted from: www.theironyou.com (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- 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.
- Preheat oven to 350°F and place a rack in the middle. Line a baking dish with parchment paper and set aside.
- Bring a pot of salted water to a boil and cook zucchini for 5 minutes until just tender. Drain and set aside to cool.
- 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.
- 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.
- 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.
- 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.)
- Add grated parmeezian topping, parsley, black pepper and nutritional yeast and stir until well combined.
- 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.
- Arrange zucchini boats on the lined baking dish, drizzle with remaining tablespoon of olive oil and brush to coat.
- Fill the hollowed zucchini boats with a spoonful of marinara sauce and top with eggplant mixture, spoons and fingers.
- Sprinkle with grated parmeezian topping and bake in the oven for 25 to 30 minutes until golden.
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