Vegan Stuffed Zucchini
Vegan Stuffed Zucchini are packed with flavor, healthy, made with whole food ingredients and totally oil-free! The perfect plant-based dinner!
Servings: 8 zucchini
Ingredients
- 1 heaping cup (160g) or 1 large red bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 4 medium zucchinis
- 1/2 cup water
- 3 large cloves of garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
TOPPING
- 3 tablespoons nutritional yeast
- 2 teaspoons dried oregano
Instructions
- Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
- Wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.
- Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender and the water is completely evaporated. Turn off the heat.
- Spread the zucchini out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.
- Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.
- Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The tops will get nice and toasty brown!