Veggie Stuffed Zucchini Boats
Diabetic Friendly, easy weeknight meal, Keto, Low Carb, vegetarian
package of Big Mountain Foods Broccoli Crumble (or equivalent veggie crumble)
Salt and pepper to taste
Preheat oven to 350 degrees
Cut zucchini lengthwise and scoop out centre of each with a spoon or melon baller.
Place zucchini in oven safe pan and cook for 15 minutes
While zucchini is cooking, sauté onion in olive oil until translucent. Add garlic, 1/2 of the diced tomato and the Broccoli Crumble. Cook through. Season to taste with salt and pepper.
Take zucchini out of oven and stuff with Broccoli Crumble mixture.
Top with shredded cheeses and remaining tomatoes
Bake for an additional 20 minutes. Enjoy!
Feel free to swap out the cheese for your favourite vegan cheese.