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Heat oven to 350 degrees
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Slice zucchini in half long ways. Scoop out insides, roughly chop and set aside. Scrape zucchini with spoon to smooth out the inside.
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Heat 1 tbsp avocado oil. Add garlic and saute for 1 min. Add zucchini and saute for 3 min, or until water releases. Add tomatoes, black beans, couscous and taco seasoning. Stir well and remove from heat.
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Place filling back into zucchini boats and top with grated cheese if desired. Bake for 30 min, or until cheese is melted and zucchini is tender.
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Remove from heat and let cool 10 min before topping with spicy cilantro cream.
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To make cilantro cream: blend veganaisse, cilantro, lime and habanero until smooth. Add to Zucchini boats.
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Serve warm and enjoy!