VEGAN STUFFED ZUCCHINI
Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils.
Provided by Michaela Vais
Time 50m
Number Of Ingredients 18
Steps:
- Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin. Check the step-by-step photos above in the blog post.
- Chop the scooped out zucchini with a large knife and set aside.
- Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
- Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
- Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
- At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
- Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
- Stuff each zucchini half with the chickpea mixture.
- Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!
Nutrition Facts : Calories 255 kcal, Protein 9.8 g, Carbohydrate 23 g, Fat 12 g, Fiber 7.3 g, Sugar 10.6 g, ServingSize 1 serving
VEGAN STUFFED ZUCCHINI BOATS
These easy, stuffed zucchini boats with black beans are perfect for a healthy, low-carb Mexican dinner.
Provided by Carine Claudepierre
Categories Dinner
Time 30m
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
- Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
- Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.
- Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
- Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
- Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
- Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
- Use a spoon to fill the hollowed zucchini boats with the vegan filling.
- Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
- Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.
Nutrition Facts : ServingSize 1 zucchini boat, Calories 110 kcal, Carbohydrate 18 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 276 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 2 g
BAKED STUFFED ZUCCHINI
This is another recipe on a newspaper clipping my mom and I found when cleaning out one of her kitchen closets. These make a great side dish, or light meal served up with a green salad.
Provided by loof751
Categories Pork
Time 20m
Yield 4 zucchini, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut a small sliver from the bottom of each zucchini so it will lie flat without rolling over. Cut a larger sliver from the top to expose the insides of the zucchini. Use a spoon to carefully hollow out the zucchini, being careful not to break all the way through the skin.
- Coarsely chop the zucchini insides. Mince the garlic.
- In a nonstick skillet, brown the sausage. Drain well.
- Mix the chopped zucchini, sausage, and garlic. Stir in the diced bread and moisten with the chicken broth. Season with salt and pepper to taste.
- Divide the stuffing mixture among the 4 hollowed-out zucchini. Place them in a shallow microwave-safe baking dish. Add 2 tablespoons of water and cover with plastic wrap.
- Microwave 4-5 minutes, until zucchini is tender. Let stand 2-3 minutes before serving.
Nutrition Facts : Calories 424.4, Fat 31.4, SaturatedFat 10.3, Cholesterol 81.7, Sodium 807.7, Carbohydrate 14.4, Fiber 2.7, Sugar 6.5, Protein 21.6
VEGETARIAN STUFFED ZUCCHINI
This is a yummy light, "Veggieful" meal that is a great alternative to the usual beef-stuffed zucchini. I like to serve this with rice, as I like the blend of flavors and textures. But really, all that you need is a nice green salad, some crusty french bread, and a nice bottle of wine. Mmmmmm!
Provided by Manda
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
- Steam (or boil) zucchini shells 3-4 minutes.
- Saute onion, greeen pepper, and garlic in butter.
- Add spinach; stir to combine and coat well.
- Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
- Place zucchini in baking dish and fill with stuffing mix.
- Cover with sauce, and sprinkle with cheese.
- Bake for 20-25 minutes, until cheese is bubbly.
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