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Stuffed Zucchini

What you need: 

6 medium zucchini
olive oil, for sautéing
1 red pepper, chopped
1 medium-large sweet onion, chopped
3 large garlic cloves, chopped
1/2 pound fresh mushrooms, chopped
2 medium fresh tomatoes or 4-6 plum tomatoes, chopped
1 bunch fresh basil
salt and pepper, to taste
1/2 cup breadcrumbs or matzoh meal or farfel

What you do: 

1. Trim the stem on the zucchinis, but don't cut it all the way off. Carefully cut the zucchinis in half lengthwise, making two boats. Use a paring knife and carefully hollow out the zucchinis, leaving about 1/4 inch all around sides and bottom. Save the parts you remove. Place the zucchini boats in an oiled baking pan or cookie sheet.
2. Keep vegetables separate. Heat olive oil in large pot or Dutch oven. Add red pepper, a few minutes later onion, a few minutes later garlic. Simmer slowly so they get soft and onions become translucent, but not browned. Add mushrooms and chopped zucchini innards. A few minutes later, add tomatoes, chopped basil, and salt and pepper. Preheat oven to 350 degrees F.
3. Simmer uncovered about 15 minutes (you don't want them to get mushy). Taste for seasonings. If there is lots of liquid, strain vegetables in a colander, but save the liquid. Mix in vegan bread crumbs, just to help hold it all together. Fill all the zucchini boats - there should be enough filling for them to be slightly mounded. Baste with the saved liquid.
4. Bake for 30-45 minutes, until boats are tender but still holding their shape. Check them during baking - if they're getting too dry or browned, cover with foil until the last few minutes, and baste a couple of times during baking.
You can also add vegan cheese into the vegetables before stuffing, or grated on top at the last few minutes of baking. You can also add chopped tofu, or tofu crumbles into the saute. These are easy to make and are a beautiful presentation for either a side or main dish. What takes the most time is chopping all the vegetables. If you have a food processor, you're in luck!

Preparation Time: 
Cooking Time: 
Servings: 
12

SO HOW'D IT GO?

this sounds good for thanksgiving, maybe i won't be fasting this year after all

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I adore this recipe. I used Italian seasoning & sprinkled garlic powder over them after they got done yum yum yum! I was OK using a sharp knife to carve out the zucchini & they turned out just fine without the bread crumbs (I can't have gluten). Thanks!

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These are so good! I didn't have red pepper, but added celery and used italian seasoning instead of just basil. I also added jalapenos to the top of one. We ate it with a side of spaghetti and arrabiatta sauce and the zucchini was amazing with the spaghetti sauce. Thank you for this great recipe!

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I love this recipe!  I make it several times a year, especially in the summer when I have a lot of fresh veggies around.  I just add whatever veggies I have and it always comes out great!  I like to put in some Morningstar veggie crumbles and then it's a meal in itself!  I also add whatever fresh herbs I have...oregano and parsley go really well in this.

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This was one of the first recipes I put in my recipe box over 2 years ago and I finally made it today.  Actually, what I made was loosely based on this recipe.  For my filling, I sauteed red and green pepper, onion, carrots, garlic, and basil and added some balsamic vinegar, marjoram, and oregano.  I mixed that with the bread crumbs.  I didn't use tomatoes, because they didn't look good in the store and no mushrooms because my sister doesn't like them.  I loved the basil in this recipe!  My family really liked this too.

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Made this with Thanksgiving dinner last night. (I had it instead of the Turkey). It was great! I couldn't wait and ate the left over filling before baking it. YUM!

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very tasty! we sort of combined this with another recipe and added oregano & thyme, as well as quinoa, & topped it with nutritional yeast. yummy way to use all the zucchinis & tomatoes growing in the garden!

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This turned out delicious and was super easy. I cooked my veggies with corriander, cumin, salt and pepper, and added a touch of balsamic. I also just sprinkled the top with some homemade bread crumbs rather than mixing them into the vegetables. Thanks

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This was deeeelllliiiicccioous!
I added in potatoes instead of bell pepper because im not a huge fan of bell peppers and the potatoes made it kind of sweet and i loved it! I added some mozeralla cheese and parmesan cheese on top and i put bread crumbs in it and on top of it!
This is one of my favorites and oh i loved using the sweet onion in it! It made it that much sweeter which i loved!
Anyways, very good recipe and i recommend it to anyone who wants to try something stuffed and healthy :)

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I'm saving my stuffed zucchini for later, but I ate some of the filling, and it was very good and hearty. I used 5 carrots, lots of white onion, the zucchini, lots of garlic, tomato, an anaheim pepper, salt, pepper, dill, and thyme. I also mixed in 1 cup of sticky brown rice, and added bread crumbs to the top, with more tomato. I had a HUGE zucchini (I mean jumbo), so mine are more like zucchini boats. I had to try to hollow out wedges!

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