Happy Seasonal Sunday,
When zucchini is at its peak, it’s the perfect time to turn it into something special, zucchini boats. Hollowed out and roasted until tender, they become the perfect vessel for a hearty, plant-based meal.
For a rich and satisfying filling, start with sautéed mushrooms, onions and spinach, then stir in fluffy quinoa for extra substance. To bring it all together, fold in roasted garlic hummus, creamy, flavorful and completely oil-free. A sprinkle of Italian seasoning adds that comforting, herby finish.
Once filled, bake the zucchini boats at 375°F for 20–25 minutes, until the zucchini is tender and the tops are lightly golden.
For hummus, you can try brands like CAVA (available at Whole Foods) or explore your local market for an oil-free option made with simple ingredients.
The result is a wholesome dish that feels cozy and nourishing, yet light enough to celebrate the season’s freshness. These zucchini boats aren’t just beautiful on the plate, they’re a true plant-based meal that’s satisfying in every bite.
Here’s to savoring the season, one bite at a time.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
