Zucchini is probably one of my all time favorite vegetables. You make so many different recipes with it. I've made stuffed zucchini recipes before, usually consisting of lots of cheese. I thought I would try making a different version this time. Here is a vegan recipe I found from Eating Bird Food, a healthy recipe blog I love.
Ingredients
- 2 medium zucchini squash
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 1 cup chopped kale
- 1 1/2 cup Quorn grounds or veggie crumbles
- 1 1/2 cup tomato sauce
- 4-5 fresh basil leaves
- 1/2 t dried oregano
- sea salt and ground pepper, to taste
Directions
- Pre-heat oven to 350°
- Cut off the ends of the zucchini and halve, lengthwise
- Scoop out the inside of the zucchini, leaving the outer shell (boat) intact and saving the flesh for later
- Spray the four shells with non-stick spray (I use canola oil spray), place cut-side-up on a baking sheet and bake for about 35 minutes or until the zucchini has softened
- While the shells are baking, chop the zucchini flesh into small pieces and sauté over medium heat with non-stick spray, onion and garlic until soft and fragrant
- Add kale, veggie grounds, tomato sauce, basil and oregano and mix well. Simmer the mixture for 10-12 minutes, season with salt and pepper and keep warm until the shells are done baking
- Remove the zucchini shells from the oven when they are ready and fill each with a good portion of the mixture
- Serve warm and enjoy
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