Italian Tempeh Stuffed Zucchini
4 zucchini, halved
olive oil
salt, to taste
pepper, to taste
2 (8-ounce) packages tempeh, cut into bite sized pieces
1/2 cup sundried tomatoes, oil packed
1/2 teaspoon red chili pepper flakes
4 sprigs thyme
3 cloves garlic
1 to 2 teaspoons smoked paprika
grated vegan cheese (I used parmesan flavored), to taste
1. Preheat oven to 400 degrees F. Boat the zucchini with a spoon and brush with olive oil, salt, and pepper. Roast in the oven cut side down for 10 minutes. Set aside and let cool.
2. Place tempeh in a food processor followed by sundried tomatoes, pepper flakes, thyme, garlic, and paprika.
3. Heat olive oil in a large skillet over medium-high heat. Transfer the tempeh mixture to the skillet and saute for about 5 minutes adding salt and pepper to taste. Feel free to add more of the other seasonings if you so desire.
4. Stuff zucchini with the tempeh mixture and top with vegan cheese. Place in the oven and broil for 2 minutes or until cheese is melted.
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
This has been my 'go to' recipe for approximately three years. Especially if I'm cooking for meat eaters or anyone that doesn't like tempeh! It is a rich and delicious dish, and the only thing that I change is that I chop and add the scooped out insides of the zucchini to the rest of the mixture.
I really just wanted to say thank you! :)
This is one of my new favorites :) Love the sundried tomatoes mixed in with the tempeh. The only things I did different was steam the tempeh after cutting it into bite sized pieces and I halved the receipie. So very good and tasty! Hubby approved :)