How to Cook Yummy Stuffed zucchini (vegetarian)

Stuffed zucchini (vegetarian). If you are looking for zucchini 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! Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender and golden. My mom had a cookbook with zucchini recipes and one summer, I found a stuffed zucchini recipe while thumbing through it and insisted that we make it with some of our bumper crop of zucchini.

Here's all you need: Zucchini, of course! I love cooking with zucchini and other types of squash! There are so many different flavors you could "stuff" into them. You can cook Stuffed zucchini (vegetarian) using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed zucchini (vegetarian)

1. You need 2 of zucchini.
2. It's 2 of mozzarella slices.
3. It's 1/4 of texturized soy (dry).
4. Prepare 1 cup of mushrooms.
5. Prepare 2 of green onion.
6. Prepare 1/2 tablespoon of seeds (I used a mixture of sunflower, pumpkin, flaxseeds and chia seeds).
7. It's 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).

Today I'm sharing one of my favorites. The Best Vegetarian Stuffed Zucchini Recipes on Yummly Vegetarian Stuffed Zucchini With Brown Rice, Black Beans, Chiles, Cheddar, And Cotija Cheese, Vegetarian Stuffed Zucchinis, Greek Vegetarian Stuffed Zucchini This vegetarian version uses the height of summer produce and couldn't be easier to throw together. I hollow out the zucchini with the back of a spoon, reserving the pulp, leaving a nice sturdy base for the vegetable mixture to sit in.

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. .

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. 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!

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