ION Restaurant

Vegan Dining in Connecticut

Proudly voted Connecticut's Best Vegan Restaurant 

since 1992 in the Hartford Advocate Readers' Poll. 

Zucchini Boats


Vegan. Vegetarian. Paleo. Gluten-Free. Dairy-Free. Nut-Free. This recipe will satisfy them all! 

There's a lot of food allergies and dietary restrictions people are dealing with these days, and this is the perfect snack or light appetizer to include nearly every type of eater in your life. It's even a great recipe for kids to help make with simple steps and not much precision required. Teaching kids basic cooking skills sets them up for a healthy life, and this is a great opportunity to get them in the kitchen. 

Zucchini halves are a healthy, sturdy base to fill with tomato sauce and whatever toppings you like. Olives, onions, tomatoes and fresh herbs make a fantastic light bite, but feel free to get creative. After all, it's whatever floats your boat! 

 

Zucchini Boats

INGREDIENTS:
4 green zucchinis
1 cup marinara sauce
1/4 cup red onion, thinly sliced
1/4 cup olives, halved
1/2 cup grape tomatoes, halved
fresh basil

INSTRUCTIONS:
Cut zucchinis in half lengthwise and use a spoon to scoop out the insides.
Fill each zucchini boat with 1 – 2 Tablespoons of tomato sauce
Top with sliced olives, red onions, and tomato halves.
Season with salt and pepper, and bake for 20-25 minutes at 400 degrees.
Garnish with fresh basil and enjoy immediately.