Serves 4-6

Ingredients:

• 6 zucchinis, halved lengthwise
• 2 Tbsp. olive oil
• 2 shallots, diced
• 1 bunch garlic scapes, chopped
• 1 large red pepper, seeded and diced
• 1 cup fresh parsley, chopped
• 1 red chili, seeded and finely diced
• 1/2 cup non-dairy alternative shreds or Parmesan cheese, grated

Directions:

1. Pre-heat oven to 350° F.
2. Using a teaspoon, scoop out flesh from each zucchini, dice flesh and set aside.
3. On a baking tray, line up zucchini boats, cut-side up. Set aside.
4. Heat oil in a large sauté pan. Add shallots, garlic scapes, red pepper and diced zucchini. Cook 4-6 minutes.
5. Now toss in parsley and chili. Cook for 2 more minutes.
6. Spoon sautéed ingredients into zucchini boats. Top with non-dairy cheese (or Parmesan).
7. Drizzle with olive oil. Cook for 20-22 minutes, or until boats are cooked through.