Ingredients:
-4 zucchinis, cut in half lengthwise -1 tbsp olive oil -1 onion, diced -3 cloves of garlic, minced -1 cup of diced mushrooms -1 (14.5 oz) can of crushed tomatoes -1 tsp dried basil -1 tsp dried oregano -1/2 tsp salt -1/4 tsp black pepper -1 cup of vegan ricotta cheese -1 cup of vegan mozzarella cheese -1/4 cup of vegan parmesan cheese
Instructions:
Preheat the oven to 375°F.
Using a spoon, scoop out the flesh of the zucchinis, leaving about 1/4 inch thickness. Reserve the scooped out flesh.
In a large pan, heat the olive oil over medium heat. Add the onion, garlic, mushrooms and cook for 5-7 minutes until softened.
Add in the scooped out zucchini flesh, crushed tomatoes, basil, oregano, salt and pepper. Cook for an additional 5-7 minutes.
In a separate bowl, mix the vegan ricotta cheese, vegan mozzarella cheese and vegan parmesan cheese together.
Spoon the mixture into the zucchini boats and top with the tomato sauce.
Place the zucchini boats on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender.
Let cool for a few minutes before serving.
