I’ve made zucchini boats a few times so far. Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night. They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.
I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options. I kept circling back to this one idea of Tandoori Gobi as the stuffing. I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.
I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower. I treated the cauliflower as the chicken substitute and marinated it overnight also.
The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid. Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char. Can I just say, Oh so delicious!
Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower. Let’s be sustainable here and make some Zucchini Bread out of it!
One more thing I love about this recipe is that it is totally a weeknight meal. So the time on the recipe card may be a little daunting, but it’s the ease of it. And most of the time you spend is waiting for the flavors to marinate. It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking. Honestly, it can’t get any easier for a weeknight meal.
Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.
From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!