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Stuffed Zucchini Vegetarian and Vegan Recipe
You won't miss the meat with this hearty stuffed vegetarian and vegan Zucchini recipe
Ingredients
- 4 zucchini medium
- 5 tbsp olive oil
- 1/2 medium yellow onion small dice
- 2 tbsp garlic minced
- 1 large red bell pepper small dice
- 8oz/226g mushrooms small dice
- 1 medium tomato seeded, small dice
- 1/4 cup flat leaf parsley chopped
- 1/4 cup fresh basil chopped
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 cup panko breadcrumbs
- 1 tbsp vegetable oil
- 2 pinches red chili flakes optional
- ground black pepper to taste
- salt to taste
Instructions
- Heat up a pan and add 3 tbsps olive oil. Add onion and cook until translucent, about 2 minutes. Add garlic and cook for 30 seconds. Add red bell pepper, mushrooms, salt to taste, dried oregano and red chili flakes if using. Cook for about 2 minutes. Add tomato and cook for a minute. Turn off heat and adjust salt and pepper if necessary. Mix in chopped parsley and basil. Set aside to Cool.
- Heat your oven to 450 F or 232 C.
- Mix bread crumbs with 2 tbsps olive oil and set aside.
- Slice zucchini in half lengthwise and scoop out most of the flesh leaving enough of the shell to hold stuffing.
- Line a baking sheet with parchment paper and brush vegetable oil on the paper. Set zucchini on paper and sprinkle with salt, black pepper and garlic powder. Distribute stuffing evenly among zucchini. Sprinkle breadcrumbs on top. Bake in heated oven for 20 - 30 minutes until zucchini is tender and breadcrumbs are golden brown.
- ***If you’re using large zucchini, after slicing zucchini, brush with olive oil and season with salt and pepper. Sear on a hot pan for a few minutes to soften. Then stuff and bake. This will ensure cooked zucchini and bread crumbs that are not burnt.
- ***Grated parmesan cheese can be mixed into breadcrumbs and/or filling if you wish.
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