Vegan Stuffed Zucchini

I’m not very good at posting sequentially after each potluck – I just post photos as I come across them.

Here is one I came across recently from the stuffed food potluck we hosted a while ago.

Everyone made such amazing food that night. We had stuffed mushrooms, stuffed chard leaves, stuffed tomatoes, stuffed peppers, two different kinds of stuffed shells, and some other things I wasn’t able to fit on this plate.
I made stuffed zucchini and I got so addicted to them that I’ve made them twice since then.

Basically I cut each zucchini in half, then sliced it lengthwise. I got a spoon and scooped out all the insides. I sauteed onions, garlic, tomatoes in olive oil, then added breadcrumbs and the leftover zucchini pulp. For the first batch, I added soy sausage…but I don’t think it was necessary. I can’t remember the spices I used, but I think I used thyme, oregano, and fresh basil and parsley. I may have also used paprika, Bragg’s liquid aminos, and a small amount of flour. I added a ton of nutritional yeast, mixed it all together into a big mush, heaped a scoop into each zucchini shell, then sprinkled more nutritional yeast on top. I lined them all in a baking pan (no need to grease it because they exude a lot of liquid) and baked them at 350 for about 30 minutes.

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One response to “Vegan Stuffed Zucchini

  1. I absolutely love the idea of a stuffed food potluck. You can be really creative in what you put inside. Those zucchini look marvelous. I bet they were gobbled up in an instant! The blend of herbs sounds perfect.

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