Protein Boost | Tofu & Halloumi Stuffed Zucchini Boats
with Walnut-Parsley Gremolata
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Here’s a way to get a boatload of deliciousness without any meat. Roasted zucchini is filled to the rims (and spilling over) with saucy sautéed tofu seasoned with olive and peppers. For even more of an Italian twist, top it with a tangy, herby, nutty gremolata.
We will send you:
- 15ml Minced garlic
- 3 Green zucchini
- 14g Parsley
- 1 Block of tofu (non-GMO)
- 30ml Apple cider vinegar
- 200ml Tomato sauce
- 25g Chopped walnuts
- 125g Halloumi
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Soy • Sulphites • Walnuts
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
58 g
Saturated Fat
15 g
Sodium
2060 mg
Total Carb
57 g
Sugars
22 g
Protein
56 g
Fibre
8 g
Preparation
Roast the zucchini boats
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize.
- Scoop out the flesh; roughly chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ⅓ of the spices and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until tender.
Mise en place
- Meanwhile, pat the tofu dry; grate.
- Finely chop the parsley leaves and stems.
Start the filling
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tofu and zucchini flesh; season with S&P.
- Cook, stirring occasionally, 6 to 8 min., until browned and tender.
Finish the filling
- To the pan of filling, add the tomato sauce, remaining spices and ½ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until slightly thickened and reduced.
Make the walnut-parsley gremolata
- Meanwhile, in a small bowl, combine the parsley, walnuts, vinegar (start with ½), 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the zucchini boats between your plates.
- Stuff with the filling.
- Top with the walnut-parsley gremolata. Bon appétit!
