Serving: 2

Prep Time: 10 minutes
Cook Time: 25 minutes


2 medium-sized zucchinis, halved

1 cup of water

10 cherry tomatoes

1 cup of vegan cheese, grated

1 cup of marinated black olives, pitted and chopped

5-7 garlic cloves, sliced

5 tablespoons Olive oil

1 teaspoon salt

5 fresh basil leaves

How to Prepare:

Halve the zucchinis and scoop out the seeds.
Meanwhile, in a skillet or wok, heat the Olive oil and stew the garlic for 5 minutes until clear. Add in the water to the Instant Pot and place a trivet on top.
Place the zucchini halves on the trivet. The flesh side facing up. Place the cherry tomatoes inside. Close the lid and cook on a HIGH
pressure for 15 minutes. Once the cooking is done, allow the pressure to release naturally. In a bowl, combine the cheese and all the remaining ingredients. Add a spoonful of vegan cheese mixture into each zucchini half and stew for 5 minutes to melt the cheese.
Portion the zucchini into two plates and dollop each plate with the basil. Remember that this dish should be served warm.

Nutrition (Per Serving): Calories: 172; Fat: 36g; Carbohydrates: 144g; Protein: 32g