Stuffed Zucchini Vegetarian and Vegan Recipe

ground meat

🥗Healthier: lean turkey or chicken

💰Cheaper: canned beans

Canned beans provide protein and are more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier option and can be used as a binder.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are budget-friendly.

Heat 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 oil the paper.

Set zucchini on the 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 using large zucchini, after slicing, brush with olive oil and season with salt and pepper. Sear on a hot pan for a few minutes to soften before stuffing and baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens