Description
Vegan Stuffed Zucchini is a delicious entree that uses hollowed out fresh zucchini as a boat for an incredible filling.
Ingredients
Units
Scale
- 3 Zucchini, Medium Sided
- 1.5 cups Onion, Diced
- 1 Bell Pepper, Red or Yellow
- Three Cloves Garlic
- 2 cups Soy Curl Crumbles (See Notes 1 & 2)
- 1.5 Tablespoons of Vegan Beef Bouillon Paste (we use Better Than Bouillon No Beef) (See Note 3)
- One Jar (25 oz) Pasta Sauce or Marinara
- 1 cup Vegan Mozzarella Cheese
- 1 Tablespoon Italian Seasoning
- Fresh Cracked Pepper and Salt, to taste
Instructions
- Prep: Preheat your oven to 400 F or 205 C and find a deep baking dish or rimmed baking tray that will work with whatever size zucchini you have.
- Soak your Soy Curls: Mix together your water and bouillon paste. Add your soy curls and warmed broth to a bowl and let them soak for about 10 minutes
- Slice your Zucchini in Half, Length-Wise: Each zucchini will look like you have two boats with pale zucchini innards visible down the lengths.
- Scoop Out a Troth: Using a spoon (we find a grapefruit spoon helps with this task), carve out the seeded flesh of the zucchini. You can easily get the bulk of it out in one or two fluid motions starting from the back with your spoon and pushing forward. Make sure to leave between 1/4 to 1/2 inch of zucchini flesh behind so your zucchini will have a support structure for the filling.
- Cook the Bell Peppers and Onion: Start a non-stick large skillet on medium-high heat. If you cook with olive oil, feel free to add a tablespoon and let it heat for a few moments. Add your bell peppers and diced onions. Cook them until they are soft and the onions are translucent.
- Add the Garlic: Briefly cook the garlic. You want to add it now because it cooks much faster that the peppers and onions.
- Add the Soy Curls: Before adding them squeeze out the excess liquid. This will increase the speed at which they cook. You want to lightly brown in the skillet.
- Add Marinara: Add half of your pasta sauce and cook it just a little more so that it's warm.
- Prepare the Zucchini: To a baking dish or baking sheet, add parchment paper or you can grease it with spray oil. Once lined, add each zucchini half with their trenches facing up.
- Fill the Zucchini: Take your filling mixture and add it to each zucchini trench.
- Cover the Filling: Add a layer of marinara sauce on top of the filling, followed by a sprinkling of vegan cheese.
- Place in Oven: Cook for 20 to 25 minutes or until the zucchini is soft, but not mush.
- Serve and Enjoy! Store any remaining zucchini boats in an airtight container for 1-2 days.
Notes
- Note 1: Soy curls tend to be in two forms in their packages: long, solid strips and small bits and pieces. The latter of these are perfect for this recipe. Separate them into storage containers before hand and you'll have a much easier time preparing your meals!
- Note 2: If you don't have soy curls, use a store bought vegan ground like Beyond Meat, Impossible Meat, Gardein Crumbles, etc.
- Note 3: If you don't have vegan bouillon paste or vegan beef broth on hand, you can always use some vegetable stock. If you want a sausage flavor, use some ground fennel and oregano while mixing your stock together. This has worked for us when using either the vegan beef stock or the vegetable stock.
- Note 4: To add more flavor, you can use the leftover liquid from your soy curl soak to deglaze the pan. This will infuse your stock's flavor more into your filling mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American, Summer
Keywords: Vegan Stuffed Zucchini, Vegan Zucchini Boats, Vegan Dinner Recipes, Vegan Dinner Ideas.