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
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!
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
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 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
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.
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