Makes 6
Ingredients
4-6 organic zucchini
1/2 cup organic spaghetti sauce
sliced olives
fresh basil, chopped
uncured pepperoni, chopped
For the Cheese Spread:
6 oz (about 1 cup) raw cashews, soaked in hot water for 10 minutes, then drained
1 Tablespoon lemon juice
1 Tablespoon water
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon sweet paprika
1/2 clove garlic
dash of pepper
Instructions
Preheat the oven to 400 degrees F. Lightly grease a shallow baking dish with olive oil
Wash the zucchini and slice in half lengthwise. Scoop out some of the zucchini flesh (that sounds creepy, but you know what I mean) to make little boats. I used a knife to slice down the sides and then a spoon to scoop it out. If the zucchini is pretty soft then you won’t need to use a knife.
Combine all of the cheese spread ingredients in a food processor. Blend until smooth. *Optional: mix some finely diced green bell pepper and chopped black olives into the cheese spread. Spread some of the cheese spread into the well of each zucchini boat. Top with spaghetti sauce, sliced olives, chopped pepperoni and fresh chopped basil. Arrange in prepared pan. Bake for 20 minutes or until the toppings are cooked and the zucchini are soft.
Nutritional Analysis: One serving equals approx: 290 calories, 19g fat, 284mg sodium, 15g carbohydrate, 4g fiber, and 9g protein