Zucchini Boats

Liesha Barnett

I grew up in Oakland and began cooking at the age of 9. By the time I was in middle school, my parents mastered the art of eating my dishes with a smile on their faces. They had no idea that I would end up a chef. I then joined the Navy when she was 17 years old and traveled the world cooking for thousands of sailors. After leaving the Navy I went on to work in restaurants and hotels before starting a career as a personal chef service. I earned a bachelor's degree in nutrition from Arizona State University. My experiences as a child from Oakland shape my passion for food justice. I am passionate about providing the tools that the community needs to achieve and maintain good health.

A delicious meatless take on stuffed zucchini boats. It's an easy dinner that the whole family will enjoy!

Pantry Items Used

Onion, Yellow


  • 2 zucchini
  • 1/2 package impossible meat
  • 1 small onion
  • 5 cloves of garlic
  • 1 small can of diced tomatoes
  • 2 tbsp Italian spice blend
  • 1 8oz package shredded mozzarella

Items needed:

  • Knife
  • cutting board
  • baking sheet

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