I like raw food. I do. But sometimes when I eat a raw dish, I think—hmmm, this would taste reeeeally good if it were hot! Like temperature-hot, not Shakira-hot because I’ve eaten some pretty sexy raw dishes before. I’ve made this sundried tomato and basil manicotti (*see footnote) from VegNews in its intended raw format in the past, but this time around I decided to forgo nearly slicing my fingers with a sharp knife trying to get thin zucchini noodles and just make baked stuffed zucchini boats.
I made the sundried tomato and basil cashew cheese as-is and stuffed them in the zucchini. I also made the raw marinara as-is except I chopped up the scooped-out zucchini insides and stirred it in. I simmered the marinara until the zucchini was cooked and then I poured it over the stuffed zucchini and baked everything covered in foil for about 30 minutes at 350 degrees F.
I had no clue how this would come out because I’ve never tried baking a raw dish. While the zucchini baked, I kept thinking—this is so wrong, what am I doing?? But my apprehensions were unfounded because the dish came out creamy-dreamy delicious! The filling was just as full of sundried tomato-basil flavor as it was raw. The marinara was rich and tomato-y and the zucchini was nice and tender with a subtle bite. All the individual components melded nicely as a result of the baking.
* To get to the actual recipe, scroll down until you see “raw manicotti”. The recipe calls for 4 zucchinis and I only had 2 so I had sauce and cheese leftover.