I love zucchini. Every time I’ve bought it over the years, I’d toss it in the crisper and forget about it but this time I was determined and made this dish the very same day we went grocery shopping. Not only did it remind me exactly why I like zucchini (it’s extremely versatile and the easy to chew, not too crisp not too soft) but in making it I realized I will never buy only three zucchinis again.
Besides being low in calories, the zucchini has many health benefits. Some of the top health benefits of zucchini include: lowering cholesterol, lowering blood pressure, and heart and stroke prevention.
So, what was this low cal 100% (vegan) meatless dish? Stuffed zucchini. I have created a video on my YouTube Channel [here] where you can watch as I prepare this dish with my daughter’s toes occasionally in the background (she is sitting on the counter telling me she’s helping, of course). Let’s dive in.
I used two medium sized zucchinis for this recipe. Wash the zucchini first, cut length wise and then scoop out the flesh with a spoon. If you’d like you can save this and add it as filling later. I like to use vegan substitutes here and there and today we used a household favorite, Beyond Meat. We love their “Fiesta Ground” I just knew it would be perfect here.
Bake the zucchini at 375* for 15-20 minutes. If you would like your zucchini a bit more crunchy you may leave them in the oven a bit longer. We love the Daiya brand mozzarella style shreds (vegan) so I added a bit on top of the stuffed zucchini about 5 minutes before they were done. You can leave this out, in fact it may be prettier without but if you’re going for taste (*ahem* which you should be), do it, you won’t regret it!
I have created a video to help guide you through this recipe on my YouTube Channel here.
(VEGAN) Stuffed Zucchini –
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 medium-large zucchini
1 cup Beyond Meat Fiesta Crumble
salt and pepper to taste
vegan taco seasoning or pinch of cumin + vegan spaghetti sauce
1/2c Go Veggie monkery jack/chedder blend
1/4c or less Daiya mozzarella shreds
Juice from 1/2 lime
1 garlic clove (optional)
1/4c onion, diced
Cilantro to taste
Preheat oven to 375 F degrees
Wash and cut the zucchini length wise and scoop out the flesh.
In a skillet, add the (vegan) ground and cook about 5-6 until tender. Add the lime juice, and your seasonings, garlic onion and cilantro. Cook another 5-8 minutes over medium heat. I like my onions to have a bit of crunch to them if you prefer them carmelized do that first.
In a bowl (or the pan) mix in your jack & cheddar cheese so that it is evenly distributed.
Fill each zucchini half with some of the mixture. Top with shredded mozzarella (or above).
Bake for 15 minutes. Enjoy!
*You’ll notice in my video I sliced one zucchini several times as I decided I’d make zucchini fries just in case my little one wasn’t a fan of the stuffed variety (both were a hit!).