Easy Vegan Stuffed Zucchini
Updated: Jan 12, 2021
INGREDIENTS:
4 medium-sized zucchini (you will have leftovers that you can use for lunch! :)
Zucchini Filling:
1 medium onion, diced
1/2 cup sweet red pepper (about 1/2 of a sweet red pepper), diced *
1/2 cup corn (you may use frozen corn)
1/2 cup shelled edamame (frozen is perfect!)
1/2 tsp garlic powder
1/2 tsp salt
Cashew Crumbs
3/4 cup cashews - raw and unsalted
3 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
INSTRUCTIONS:
Preheat oven to 350F.
Cut zucchini in half lengthwise. Then trim off the stem ends.
With a spoon, carefully scoop the flesh out of the zucchini to make room for the filling. It will look like a boat. Keep the flesh and set aside in a large bowl.
Place zucchini halves in a baking dish and bake for 20 minutes.
While zucchini “boats” are baking, prepare the filling (see directions below).
Prepare the vegan cashew bread crumbs (See directions below).
Once the zucchini boats are ready, place the filling inside and generously sprinkle the vegan cashew crumbs on top.
Bake for another 20-25 minutes and enjoy your easy vegan stuffed zucchini!
Prepare Filling:
First, use a cutting board to chop the zucchini flesh and return to the bowl. Set aside.
Using a non-stick pan, sauté onions for a few minutes. If you do not have a non-stick pan, add 1 to 2 tbsp of extra-virgin olive oil.
Add sweet red pepper to the onion. Sauté until onion is transparent.
Add corn, edamame, zucchini flesh, salt, and garlic powder.
Mix and sauté for 2-3 minutes.
Prepare Vegan Cashew Bread Crumbs:
In a food processor, combine all ingredients to make the cashew bread crumbs. You will have some leftovers. Store in the fridge. It lasts for several weeks.
* To make it even easier and quicker, you may replace edamame, corn and sweet red pepper with the "Soycutash" mix from Trader Joe's (in the frozen section)
⇢ If you have too much filling, it makes a great addition to pasta or grains.