Prep time:10 

Cook time: 25

Makes: 8 zucchini boats 

Ingredients

• 1TBSP nutritional yeast 
• 2 cup of cashews 
• 1/4 teaspoon of salt 
• 1/4 teaspoon of pepper 
• 4 tbsp of our ghost pepper sauce 
• 1 cup of water 
• Blend everything in the food processor or high speed blender until soft. 

Zucchini Boats

• 4 medium zucchinis
• 2 tbsp olive oil or any Whole30 compliant cooking fat
• 1/4 of bell pepper diced 
• 1/2 onion diced
• 1/2 teaspoon of salt 
• 1/4 teaspoon of pepper 
• 1 lb ground meat of choice  (we used 1/2 pound of Italian sausage and 1/2 pound of ground beef) 
• 1 small can of tomato paste
• 1/2 cup of water 
• Fresh minced parsley or basil for garnish

Instructions

1. Preheat the oven to 375° F. Cut the zucchini horizontally and scoop out the insights with a spoon. 
2. Place the zucchini on a baking sheet face up and drizzle some olive oil, sea salt, and pepper . 
3. In a cast iron pan, heat up 2 tbsp of olive oil and sautè the onion and bell pepper until golden. Add the ground meat and stir to break up any lumps, until browned. 
4. Add the tomato paste, salt and pepper and 1/2 cup of water and cook on medium low heat until the water evaporates and the meat is sizzling. 
5. Remove the pan from the heat and fill the zucchini with the meat. There might be some leftover meat, depending on the size of your zucchini. 
6. Bake in the preheated oven for 20 minutes or until the zucchini is tender. Garnish with parley and drizzle the cashew cream sauce on top.

Enjoy!