Zucchini Boats Recipe (egg-free, dairy-free)

PREPARE 3 Zucchini by cutting lengthwise and scooping out center.
SAVE flesh from center to add to filling.

FILLING:
*2 C. cooked Rice or Quinoa
*2 C. Brown Bread Crumbs
*1 C. Pecans or Walnuts, chopped
*1 C. Celery, finely chopped
*1 Onion, grated
*1 T. minced Garlic
*1/2 tsp. Basil
*1/2 tsp. Summer Savory
*1/s tsp. Sage
*2 T. Nutritional Yeast
WHISK together:
1 C. Hot Water
2 T. Caflib (or 1 T. Soya Sauce)
ADD above to the crumb mixture and stuff the Zucchini Boats.
BAKE on well-greased cookie sheet at 400F for about 45 minutes.

Above image shows a garnish of fresh tomato salsa