VEGAN STUFFED ZUCCHINI RECIPE
STARCH | Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free Stuffed with a Mexican-style black bean filling and topped with a vegan cheese sauce, these fork-tender stuffed zucchini make a filling vegan dinner. Perfect for summer!
Provided by Megan Gilmore
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
- While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
- Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
- To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
- To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
- Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.
Nutrition Facts : Calories 269 kcal, Carbohydrate 30 g, Protein 12 g, Fat 12 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
VEGAN STUFFED ZUCCHINI
Vegan Stuffed Zucchini are packed with flavor, healthy, made with whole food ingredients and totally oil-free! The perfect plant-based dinner!
Provided by Brandi Doming
Categories Dinner Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
- Wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.
- Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender and the water is completely evaporated. Turn off the heat.
- Spread the zucchini out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.
- Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.
- Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The tops will get nice and toasty brown!
VEGETARIAN STUFFED ZUCCHINI BOATS
Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, one stuffed zucchini half each
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
- Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
VEGAN STUFFED ZUCCHINI AND TOMATOES
Meatless stuffed zucchini and tomatoes.
Provided by Mothersagenda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 2h10m
Yield 11
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
- Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
- Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
- Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
- Bake in the preheated oven until the rice is tender, about 1 1/2 hours.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 37.7 g, Fat 7.9 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 54.9 mg, Sugar 5.3 g
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.
VEGAN STUFFED BAKED ZUCCHINI
This delicious dinner is appropriate for the 21 day Quantum Wellness Cleanse. Start this dinner early in the day by preparing the wild rice and then allowing it to cool. And scooping out the darn zucchini flesh took longer than I expected, so allow plenty of time for that or you'll be eating dinner late!
Provided by Ex-Pat Mama
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the zucchinis in half lengthwise. Scoop out the insides, leaving about a quarter inch rim all the way around. Place these zucchini shells on a foil lined baking pan. Chop the zucchini flesh and set aside.
- Heat the oil in a large fry pan. Add the onion and bell pepper and cook over medium high heat just until the onion begins to brown 8 to 10 minutes.
- add the zucchini flesh, garlic and carrot. Cook until heated through.
- Remove from heat and stir in the cashews and cooked rice. Sprinkle with salt and pepper to taste. Pour the veggie/rice mixture into the zucchini shells. Bake at 375 for 25 to 30 minutes.
More about "vegan stuffed zucchini food"
VEGAN STUFFED ZUCCHINI - THE STINGY VEGAN
From thestingyvegan.com
Reviews 1Category Main CourseCuisine AmericanTotal Time 30 mins
- Pierce the zucchini all over with a knife and put them on a microwave-safe plate. Microwave on high in two minute increments, turning them over once, until they are tender and can easily be pierced with a fork (mine took about 8 minutes). Take them out and let them cool until you can handle them.
- In the meantime, heat a small pan over medium-high heat and add the onion, half the garlic and a splash of water (you can use oil if you prefer). Fry until tender. Add the green pepper and carrot, and more water if necessary, and fry until tender. Allow any extra water to simmer off and then add the herbs and spices. Fry, stirring, for 30 seconds to bring out the flavours of the spices.
- Drain the TVP (if necessary) and add it to the pan along with the tomato sauce and soy sauce. Mix well and cook until heated through. Taste and add salt and pepper if you think it’s necessary.
10 BEST VEGAN STUFFED ZUCCHINI RECIPES | YUMMLY
From yummly.com
VEGAN STUFFED ZUCCHINI BOATS - HEALTHIER STEPS
From healthiersteps.com
VEGETARIAN STUFFED ZUCCHINI RECIPE — EATWELL101
From eatwell101.com
37 EASY VEGAN ZUCCHINI RECIPES FOR DINNER (HEALTHY!)
From thegreenloot.com
VEGETARIAN STUFFED ZUCCHINI RECIPE - RAISING WHASIANS
From raisingwhasians.com
HEALTHY AND DELICIOUS VEGAN ITALIAN STUFFED ZUCCHINI | PETA
From peta.org
ITALIAN-STYLE VEGAN STUFFED ZUCCHINI - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGAN TWICE BAKED STUFFED ZUCCHINI - RUNNING ON REAL …
From runningonrealfood.com
EASY VEGAN STUFFED ZUCCHINI - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
VEGAN STUFFED ZUCCHINI BOATS - THE CONSCIOUS PLANT KITCHEN
From theconsciousplantkitchen.com
VEGAN STUFFED ZUCCHINI BOATS WITH CHICKPEAS | EASY RECIPE
From elavegan.com
10 BEST VEGETARIAN STUFFED ZUCCHINI RECIPES - YUMMLY
From yummly.com
VEGETABLE AND QUINOA STUFFED ZUCCHINI - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
VEGAN STUFFED ZUCCHINI - ECOTOURISM IN UMBRIA
From vegancypress.com
STUFFED ZUCCHINI RECIPE - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
VEGETARIAN STUFFED ZUCCHINI - DIABETIC FOODIE
From diabeticfoodie.com
VEGAN STUFFED ZUCCHINI BOATS WITH VEGGIES - MY ORGANIC LIFE
From myorganiclife.me
GREEK VEGETARIAN STUFFED ZUCCHINI RECIPE | EATINGWELL
From eatingwell.com
VEGAN STUFFED ZUCCHINI WITH QUINOA AND WALNUTS - KEEPING THE PEAS
From keepingthepeas.com
VEGAN STUFFED ZUCCHINI WITH ITALIAN HERB RISOTTO
From uglyvegankitchen.com
EASY VEGAN STUFFED ZUCCHINI BOATS | LOVE VEGAN LIVING
From loveveganliving.com
24 BEST VEGAN ZUCCHINI RECIPES - FORKS OVER KNIVES
From forksoverknives.com
VEGETARIAN MEXICAN STUFFED ZUCCHINI - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
MIDDLE EASTERN STUFFED ZUCCHINI (VEGETARIAN KOOSA MAHSHI)
From everylittlecrumb.com
VEGETARIAN STUFFED ZUCCHINI - SUPER HEALTHY KIDS
From superhealthykids.com
STUFFED ZUCCHINI - VEGAN HEAVEN
From veganheaven.org
25 HEALTHY & DELICIOUS WAYS TO STUFF ZUCCHINI (LOW CARB & VEGAN …
From damyhealth.com
VEGETARIAN STUFFED ZUCCHINI - A FAMILY FEAST®
From afamilyfeast.com
VEGETABLE-STUFFED ZUCCHINI | VEGAN + HEALTHY - FROM MY BOWL
From frommybowl.com
VEGAN STUFFED ZUCCHINI BOATS WITH CHICKPEAS - PLANT BASED NEWS
From plantbasednews.org
STUFFED ROUND ZUCCHINI (VEGAN PETITS FARCIS) - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
EASY VEGETARIAN STUFFED ZUCCHINI RECIPE – ITALIAN STYLE
From simpleitaliancooking.com
15 TASTY VEGAN ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
VEGETARIAN STUFFED ZUCCHINI - LOVE ON A PLATE % MEAL PREP
From loveonaplate.net
FRIED ZUCCHINI BLOSSOMS STUFFED WITH CASHEW RICOTTA - THE VEGAN …
From theveganword.com
VEGETARIAN LEBANESE STUFFED ZUCCHINI- THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
VEGAN STUFFED ZUCCHINI – WEE LITTLE VEGANS
From weelittlevegans.com
STUFFED ZUCCHINI: VEGAN AND INCREDIBLY DELICIOUS- WE GO WILD
From we-go-wild.com
HEALTHY VEGAN TOFU STUFFED ZUCCHINI BOATS - OIL FREE VEGAN RECIPE
From emilyhappyhealthy.com
MEXICAN VEGAN STUFFED ZUCCHINI - SIMPLE AND EASY TO MAKE | BITES …
From bitesofwellness.com
EASY VEGAN ZUCCHINI BOATS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love