Easiest Way to Make Yummy Stuffed zucchini (vegetarian)

Stuffed zucchini (vegetarian). Delight Your Taste Buds With Easy-To-Cook Vegetarian Recipes By Kraft. Clean and purify your body, neutralize excess acids, and balance pH levels! Our Vegetarian Stuffed Zucchini is a great way to use the abundant amounts of zucchini that everyone seems to be growing in their gardens this summer!

This recipe is perfect for summer when zucchini is cheaply available and it's too hot to turn on the oven! Stuffed veggies are always a great vegetarian or vegan main course idea. Bring a large pot of salted water to a boil. You can have Stuffed zucchini (vegetarian) using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Stuffed zucchini (vegetarian)

1. You need 2 of zucchini.
2. You need 2 of mozzarella slices.
3. It's 1/4 of texturized soy (dry).
4. You need 1 cup of mushrooms.
5. It's 2 of green onion.
6. You need 1/2 tablespoon of seeds (I used a mixture of sunflower, pumpkin, flaxseeds and chia seeds).
7. You need 1/2 tablespoon of olive oil.
8. You need of Spices: Garlic powder, salt, pepper, oregano, thyme, cayenne and cumin.
9. You need 1/2 cup of tomato sauce (homemade or already done).

Scoop out the flesh of the zucchini, making a 'boat'. Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make!

Stuffed zucchini (vegetarian) instructions

1. First cut the zucchini in 2 parts and quit the seeds part. Put in the oven the zucchini for 20 minutes at 400 F.
2. Cut the inside of the zucchini in small dices, also the mushrooms and the green onions.
3. The texturized soy put it in the microwave for 5 minutes with the same volume of water than texturized soy.
4. Put in a frying pot the olive oil, and put the zucchini dices, the texturized soy, the green onions and the mushrooms (in this order, wait a little bit between all of them). Put all the seasoning once the mushrooms are almost done, and the tomate sauce. Once everything is mixed, let it cooling down..
5. Take the zucchinis and put the mixture inside. If you want you can add some egg to get more consistency.
6. Put the mozzarella and the seeds and again to the oven for 20 minutes.
7. Enjoy!!! You will be surprised of how the texturized soy tastes to ground turkey or so. This dish is great nutritionally talking, super tasty and delicious! Tell me if you try :).
8. Nutrient information + texturized soy.
9. .

Place stuffed zucchini in baking pan; cover with foil. A vegetarian stuffed zucchini recipe with artichokes, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping. Adapted from Cooking Light's Stuffed Zucchini with Cheesy Breadcrumbs. Here's all you need: Zucchini, of course! Add spinach; stir to combine and coat well.