Monthly Archives: March 2015

Stuffed Zucchini Boats

Stuffed Zucchini Boats are a great way to get lots of types of veggies in your meals, and have fun!  There are so many different ways you can stuff a zucchini boat and if you love zucchini as much as I, I encourage you to make this recipe your own!!

*Please note I only cooked for myself, so this recipe is only enough for one person—also, don’t forget to take out or add any veggies you want to!

Ingredients: 1 zucchini, spinach, 4 mushrooms, 3 stocks of asparagus, vegan mozzarella cheese, vegan cream cheese, seasonings of your choice (I used Lowry’s Seasoned Salt, Cayenne pepper, garlic salt, and Worschershire sauce)

Pre-heat your oven to 375 degrees F (190 C)

Cut your mushrooms into small pieces and put them on the stove (med heat) with a little olive oil or vegan butter, slice your asparagus (I used left overs, so my asparagus was already cooked. If you are using fresh, you may want to cook your asparagus until about halfway cooked before adding mushrooms) and add with mushrooms.  Immediately add about 2 handfuls of spinach. **Do not cook until completely finished, as later, they will be in the oven for 40 minutes**


While your veggies are cooking,  cut the top and bottom off of your zucchini, and slice in half (hotdog style for anyone who remembers this term from elementary school) Next, you make your 2 halves into “boats.” I love zucchini, so I didn’t want to cut too much out so I would lose the flavor or waste too much zucchini.  I cut 2 lines with a butter knife, and the skinny rectangle just popped out easily when I ran my knife from one slit to the other.

When your spinach is cooked down just enough so it’s wilted, put the contents of the pan into a bowl.  Add vegan cheese (to your liking), and about 1 ½ tablespoons of vegan cream cheese (or more if you’d like).  Mix it all up until the cream cheese is mixed into the veggies.  Add optional seasonings while you mix, also.


Note: If you don’t have the cheeses, or don’t like them, you can definitely leave them out—I added them so my veggies would stay better when I put them into my boat

Next, stuff your zucchini boat with your veggies!


In your baking dish, add about 1 cup of water to the bottom and then place your boats in the dish. (Be very careful not to let all of your toppings take a swim!)


Bake for 40 minutes

(Taking the boats out of the dish, without burning yourself or again, not letting your toppings go swimming, is quite a task. I used 2 forks on opposite sides, and moved very slowly, which was successful!)



With love, Aly ❤


Eggplant “Lasagna”

I made this delicious baked dish for dinner tonight and it was fabulous! I called it Eggplant Lasagna, but if you have  a better idea for a name please comment and let me know! I made this dish for only me, but it was enough for 2-3 peoplephoto (1)

Ingredients: 1 Eggplant, 1 gluten-free baguette, 5 small tomatoes (any size works, but this is what I had), fresh spinach, garlic (I use the pre-diced kind in the glass jar), Olive Oil, Balsamic Vinegar, and Cilantro  (Optional: Worcestershire Sauce & Lowry’s Seasoned Salt)

Pre-set oven to 400 F (200 C)

Slice your eggplant, and place in baking dish with a little olive oil on both sides (I lined by baking dish with tin foil) and (once the oven is heated) place the eggplant in the oven for about 10 minutes, until slightly crispy (Don’t burn it!!)

Heat a pan on Medium heat with Olive Oil and garlic

Slice your Gluten-Free baguette and set to the side.

Dice all but 2 (1 if you’re using big tomatoes) tomatoes and add to the pan

I added some Worcestershire Sauce and Lowry’s Seasoned Salt to the mixture

Now, slice your remaining tomatoes and set them to the side (or just leave them on the cutting board for a few minutes- you won’t need it again for this recipe!)

After about 8 minutes, your tomatoes should be cooked down a little. Next, add spinach (I didn’t actually measure, but I cooked about 3 handfuls, then added another 2 handfuls once that was cooked down enough to add more)

Once the spinach is cooked down (but not too much), turn off your stove. By now, the eggplant should be ready to take out of the oven.

Pour about half of the tomato & spinach mixture onto the eggplant, place your baguette slices on top of that, then pour the other half of the mixture on top of the bread.

Now, place your sliced tomatoes on the top of the whole dish and place in the oven for about 30 minutes.

Once you take the dish out of the oven, drizzle the top with Balsamic Vinegar and toss the cilantro on top.

Lastly, dish it up and watch the deliciousness leave the baking dish!

I hope you enjoy!!!