- 4 large zucchini (cut in half lengthwise)
- 2 cups cauliflower, chopped
- 1 small onion, chopped
- 1 cup kale, chopped
- 1 cup spinach, chopped
- 1 Tbsp. garlic, minced
- 2 Tbsp. fresh thyme, chopped fine
- 2 Tbsp. water / vegetable broth
- Himalayan pink salt
Cut the ends off the Zucchini and cut lengthwise. Scoop out the seeds and discard them, making a zucchini canoe. Scoop out some of the pulp and put aside about 8 tablespoons to mix with the cauliflower. Make sure to scoop out enough pulp so you can stuff with the filling.
Cut a little piece off the bottom of the zucchini so it can sit flat. Add the 8 tablespoons of the zucchini pulp to the cauliflower. Cook the onion, garlic, kale, and spinach for a few of minutes in a small amount of water or vegetable broth until cooked and combine with the cauliflower and zucchini mixture. Add pink salt and thyme to taste. Scoop mixture into the zucchini canoe and bake at 375 for 25 minutes until the zucchini is tender.
Recipe type: Naked | Plant-based | Vegan | Vegetarian
Approved for: Diabetes | Cancer | Heart Disease | High Cholesterol | Weight Loss
Allergens: Soy Free | Gluten Free | Wheat Free | Corn Free | Dairy & Lactose Free | Nut Free
Recipe servings: 4
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.
For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.
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