Mediterranean Zucchini Boats
1 Package Pure Farmland Simply Seasoned Protein Starters
3 medium zucchini
2 Tbsp. dried oregano
1 Tsp. kosher salt
1/2 Tsp. freshly ground black pepper
1/2 cup chopped yellow onion
4 garlic cloves , pressed or minced
1 egg , lightly beaten
1 cup bread crumbs , divided
1/2 cup pitted kalamata olives , halved
1/2 cup sun dried tomatoes in oil , drained and chopped
1/2 cup chopped fresh basil , divided
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
Place Plant-Based Protein Starters in large skillet over medium-high heat. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 minutes. Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper. Add the reserved chopped zucchini pulp and cook until the onion softens
Preheat the oven to 375°F.
From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper to the protein starters. Add the reserved chopped zucchini pulp and cook until the onion softens.
Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, 3/4 of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender. Serve hot topped with the remaining basil and more Parmesan cheese if desired.
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