Zucchini's very mild flavor makes it perfect to get creative with spices and accompaniments. This recipe uses the squash as a boat for a simple sautéed mix of onion, eggplant, and bell peppers. It's a delicious, plant-based way to achieve a meaty texture in a satisfyingly light dish.

7 Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 white onion, chopped
  • 1 eggplant, chopped
  • 1 large bell pepper, chopped
  • Salt
  • Pepper
  • 2 zucchini, halved, flesh scooped out


<ol> <li>Preheat oven to 400 degrees.</li> <li>In a frying pan heat 1/2 tablespoon olive oil over medium-high heat and sauté onion, eggplant, and pepper until tender, about 5 to 7 minutes.&nbsp;Season with salt and pepper while cooking.</li> <li>Drizzle bottom of a baking dish with 1/2 tablespoon olive oil and place zucchinis in the dish, skin side down.</li> <li>Fill zucchini boats equally with veggie mixture.&nbsp;Drizzle with remaining 1 tablespoon&nbsp;olive oil.&nbsp;Bake until zucchini is tender,&nbsp;about 20 to&nbsp;25 minutes.</li></ol>

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