I saw this recipe on pinterest and knew I needed to make it dairy free. I love zucchini so why not stuff it and make it the center of the meal? To make this a main dish I added some chicken and quinoa. I also added some veggies and changed the spices a little. I omitted the cheese that was called for in the original recipe- and we didn't miss it at all.
I cooked up a giant pot of quinoa last night to use throughout the week. This is the biggest time saver! I planned my menu this week with lots of quinoa- we’re eating it for breakfast and in two different dinner dishes. Aidric will also have it with leftovers for lunch. The only down side to quinoa is that it turns into a huge mess when fed to kids. We had to pull out the vacuum since tiny quinoa bits got tracked across our kitchen. Luckily I had lots of help cleaning up…
If you’d like to make this recipe dairy free as I did you will need some dairy free cream cheese. You can buy soy-based cream cheese at the store if you don’t want to make your own. Since Aidric is allergic to soy I use this recipe (with some minor changes) for cashew based cream cheese. We use it on bagels and in recipes that call for cheese. It is a great dairy alternative that can add some creaminess to your dishes.
Chicken & Quinoa Stuffed Zucchini
3 small zucchinis
1/2 chicken breast, cooked and shredded
1/2 cup onion, diced
1/2 cup tomato, diced
1/2 cup spinach, diced
1/2 cup cooked quinoa
1/4 cup cilantro, diced plus more for topping
1/4 cup dairy free cream cheese (see recipe below)
1/4 tsp mustard powder
1 tsp thyme
1/2 tsp salt
Preheat oven to 400.
Slice your zucchini long ways and scoop out the centers. Be careful not to tear them so your filling will stay in.
Dice up the zucchini chucks and combine in bowl with the chicken, tomato, spinach, quinoa, cilantro, mustard powder, thyme, salt and pepper.
Heat a teaspoon of olive oil in a pan and cook onions until browned.
Add the cooked onions to the bowl and mix well.
Stuff your zucchinis with the mixture and place in a lightly oiled pan.
(You know it's good when a little hand is un-stuffing the zucchini before you can get it in the oven)
Bake for 20 minutes or until browned on top.
Dairy free, soy free Cream Cheese
1 1/2 Cup raw cashews
1 tsp. tahini
2 Tbsp. coconut oil, solid or liquid form
3 Tbsp + 1 tsp. lemon juice
2 1/2 Tbsp apple cider vinegar
1/4 tsp. xanthan gum
3 Tbsp. SO Delicious coconut milk, original
1 Tbsp. olive or grape seed oil
3/4 tsp. sea salt
1/4-1/2 C water
Soak cashews overnight. Drain and rinse.
Add all ingredients to blender except water.
Begin blending and add water as needed to get a smooth mixture.
Refrigerate for at least an hour before using. This will allow it to cool and firm up.
These turned out delicious and I will definitely make them again.