These Zucanoes (stuffed zucchini canoes) make for an easy and nourishing weeknight meal using fresh zucchini and staple pantry ingredients. This is one of those “no recipe” recipes — simply adjust the amount of seasonings and cheese to your personal taste preferences.

What You’ll Need

• Zucchini: Medium to large squash work best for stuffing
• Walnuts: For added nutrition and texture
• Extra Virgin Olive Oil: To sauté the zucchini flesh
• Canned Diced Tomatoes: For the filling, preferably organic
• Cheese: Parmesan and mozzarella
• Seasonings: Herbs de Provence, garlic powder, red pepper flake, salt and pepper

This dish comes together quickly for an easy weeknight meal. First, cut the zucchini in half and scoop out the flesh so that you have hollowed out shells that look like little zucchini canoes — hence the name Zucanoes! Next, sauté the flesh of the zucchini with the seasonings and canned tomatoes to make the filling, and then spoon the filling into the canoes. Then bake the stuffed zucchini until tender, top with cheese, and broil until the cheese is melted and golden.

Tips & Suggestions

• Don’t Overbake – The zucchini shells should be tender but not mushy.
• Make It Vegan – Swap a dairy-free alternative for the cheese.
• Add Protein – Add cooked quinoa or lentils to the filling to keep it vegetarian, or ground meat if you prefer.

Give this easy recipe for Zucanoes (stuffed zucchini canoes) a try and and let me know how you customize yours in the comments!

The post Zucanoes (Stuffed Zucchini Canoes) appeared first on Eye On Flavor.

Continuing with the Creole/Cajun theme, this week I’m sharing a recipe for a well-loved Southern favorite—Louisiana Red Beans and Rice! Traditionally simmered low and slow with ham hocks and andouille sausage, this dish is all about deep, smoky, and savory flavors. But guess what? You don’t need meat to get that same rich taste!

In this vegetarian preparation, we’re using smoked paprika and a touch of liquid smoke to recreate that signature smokiness. Plus, thanks to the Instant Pot, you can enjoy all the slow-cooked flavor in a fraction of the time. Whether you’re new to Creole and Cajun cooking or already a fan, this dish is hearty, satisfying, and guaranteed to become a favorite.

Serve these Louisiana Red Beans over hot rice, top it with fresh green onions (and andouille-seasoned tofu for extra flavor), and enjoy a true taste of Louisiana—meat-free but just as bold and comforting as the classic!

What You’ll Need

• Dry Red Kidney Beans: Soak the beans overnight for more tender beans
• Trinity: Celery, onion and bell pepper
• Extra Virgin Olive Oil: To sauté the Trinity
• Garlic: Lots, because we love garlic!
• Creole Seasoning: Homemade or store-bought
• Dried Herbs: Thyme and bay leaves
• Liquid Smoke and Smoked Paprika: The key ingredients that lend the quintessential smoky flavor

How to Serve

• Serve over a bed of fluffy rice — the traditional, perfect accompaniment
• Top with andouille-seasoned tofu for extra flavor and texture
• Finish with sliced green onion for a fresh, fragrant touch
• Add a few dashes of your favorite hot sauce — a vinegar-based hot sauce complements the beans well, such as Tabasco or D’ELidas (my personal favorite!)
• With a side of crusty garlic bread or hot, just out-of-the-oven cornbread

Saute the Trinity, add the soaked beans and seasonings, then pressure cook. When done, mash some of the beans with a potato masher or the back of a spoon, or blend a small portion and mix it back in for a creamy consistency. Adjust salt and other seasonings to taste. Serve over rice immediately. Or if you have time, let the beans cool, refrigerate overnight, then reheat and serve the next day — they will develop into a deeper, more flavorful bowl of deliciousness!

This Louisiana Red Beans and Rice recipe proves that comfort food can be plant-based without sacrificing flavor. If you try this dish, let me know how it turned out in the comments below!

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