Vegan Stuffed Baked Zucchini Recipes

VEGAN STUFFED ZUCCHINI

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

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.

VEGAN STUFFED BAKED ZUCCHINI

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.

STUFFED BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
• Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
• Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.