Wondering what to do with all those beautiful, end of the season zucchinis? Why not stuff them with some yummy vegan dirty rice and drizzle with some melted Spicy Chipotle Cashew Cheeze? This is a dinner your family will remember.
1 medium to large zucchini, sliced in half lengthwise and seeds scooped out
1 cup crumbled vegan sausage of your choice (we used a tempeh sausage)
1 cup white rice, cooked
1/2 cup chopped onion
1/2 cup chopped green pepper
2 Tablespoons avocado oil
salt and pepper to taste
1/4 cup Barefood'n Happy Spicy Chipotle Cashew Cheeze Spread
1/4 cup almond milk or water
Preheat oven to 375 degrees. In a medium skillet, add the avocado oil and cook the sausage. Add the onion and pepper and continue to cook until the vegetables are limp. Stir in cooked rice, salt and pepper and combine well. Fill the prepared zucchini boats and bake for 20 to 25 minutes or until rice mixture is slightly browned. Take out of the oven and set aside. Meanwhile place 4 Tablespoons of Spicy Chipotle Cashew Cheeze and 1/4 cup of almond milk or water in a saucepan. Turn the heat to medium low and stir until completely melted. Drizzle over the zucchini boats and serve immediately. Enjoy!