Vegan Stuffed Zucchini Recipe

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.

 

The Perfect Vegan Stuffed Zucchini

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.

STUFFED ZUCCHINI KELLYSVIDA

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

Ingredients:
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

Directions:
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!).

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