Add this low carb healthy meal to your weekly rotation. Stay on track with this vegan deliciousness without having to sacrifice taste or texture!
Ingredients
3large zucchini , cut in half lengthwise
1cupenchilada sauce
1 yellow onion, diced
3 garlic cloves, minced
1tbsp avocado oil
salt/pepper to taste
2cupsjackfruit
1/3cup vegan cheddar cheese shreds
Toppings
handful of cilantro per zucchini boat
handful of crushed corn or tortilla chips
avocado slices
red onion slices
1tbsp vegan sour cream per zucchini boat
Instructions
Preheat oven to 350F and pull out your 9x13in baking dish.
Pour avocado oil in a large skillet over medium heat and add onion and minced garlic. Cook 5 minutes until onions are just translucent.
Cut the jackfruit in half lengthwise about 3 times per chunk. Once it heats up you will be able to shred it more. Place in into the skillet with the oil, onion and garlic. Add in the 1 cup of enchilada sauce, cheese, and salt and pepper. You can add more sauce if needed. Let cook for 10 minutes and while cooking pull apart the jackfruit with your spatula or you can use a fork.
Cut the zucchini in half and scoop out the middle. I use a regular spoon for this. When the jackfruit is done fill each zucchini boat with the filling and sprinkle tops with extra cheese. Add a bit of sauce to the bottom of your 9x13in baking dish. Line up each zucchini boat.
Bake for 30 minutes. At this point the zucchini will be nice and tender. Remove from oven and add all the toppings: cilantro, avocado, red onion slices, crushed tortilla chips, and sour cream. Serve right away and Enjoy!
You can also meal prep them and place zucchini boats in air tight containers and keep them in the fridge for up to 3 days!