Stuffed Zucchini

Stuffed Zucchini

We love, love zucchini in my family. In fact, you have probably noticed I use it a lot in my dishes. It is filling, healthy and absolutely delicious whether it's baked or grilled. So, I decided to make this super simple Vegan Stuffed Zucchini for dinner with a nice garlic kick. My husband absolutely loved them and said the flavors reminded him of a crab cake. With a crispy golden crust as a topping, you'll be dying to eat another.

I hope you enjoy these and come back and leave me feedback after you make them. You can also tag me on Instagram with hashtag #thevegan8 and using @thevegan8. I love to see your pictures every week!

Yields 8

Stuffed Zucchinis

20 minPrep Time

30 minCook Time

50 minTotal Time

Recipe Image
Save RecipeSave Recipe

5 based on 1 review(s)

Ingredients

  • 1 heaping cup 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

  1. Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
  2. Next, finely chop the bell pepper and onion.
  3. Next, 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.
  4. 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.
  5. 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.
  6. Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.
  7. Bake at 350 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.
7.6.7
1670

Preheat the oven to 350 degrees. Next, finely chop the bell pepper and onion. Next, 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.

This is what they should look like after scraping out the insides. Save the insides for this recipe!

Next, 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. Turn off the heat. Line a cookie sheet with foil and spray with nonstick olive oil spray. Spread the zucchinis out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.

Next, combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover. 

This is how they should look before going into the oven. Bake at 350 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.

This makes 8 delicious and satisfying stuffed zucchinis. You can eat just these for dinner or add a side salad as well.

 

 

26 Comments

  1. MMMMMM,...A delightful dinner! I also love nutritionel yeast!
  2. Thank you so much Sophie! Yes, nutritional yeast is so amazing...I use it often! Yum!
  3. This looks great! definitely going to try it.
    • Thank you Tara! I hope you like them, please let me know if you try them :)
  4. I'm going to try this! Delicious...
  5. Oh great Joanie! Please let me know how they turn out!! :) My family loves them.
  6. Thanks so much for stopping by my blog! And I love your recipes. I make a similar zucchini dish, but with cheese filling. I'll try your version next time! I knew I shouldn't stop by here at lunch time....I'm starving now :-) And I want chocolate.
    • Thank you Susan! Haha, I know right! That's my problem when I go grocery shopping while hungry, oh yes...no shortage of chocolate on my website! :)
  7. These look delicious! I'm generally skeptical of vegan recipes, but this looks right up my alley. I'm excited to give it a try!
    • Thank you so much! I understand...I used to be the same way, but it's amazing how much yumminess comes out of my vegan kitchen lol!! Hope you enjoy! All my non-vegan friends have loved them :)
      • I'm excited to put them to the test! Love finding ways to eat delicious, yet healthy, food. Thanks!
  8. Wow I never thought of stuffing zucchini before! This looks amazing!
    • Thank you so much! Yeah, I thought I was clever with the idea, but apparently it's been done before so I found out! Lol! Nonetheless, mine has a different flavor profile. :)
      • Well you still were clever seeing as you thought of it on your own anyway!
  9. also I love Zucchini, this recipe is very good. It is similar to my recipe that I'll post on my blog If you like testing my Zucchini risotto ... and then tell me how it is.
    • Thank you so much! I will definitely check yours out...love risotto...delish! :)
  10. Wow!! This looks so good and I am definitely making it! I am going to reblog this on my new reblog page! Love it!!
    • Aww thanks Judy!! I appreciate you featuring my recipe SO MUCH!! That means a lot! :)
  11. Reblogged this on food thoughts to share and commented: This recipe looks delicious and is healthy to boot! Think I will have to try it this week. The dish is categorized as vegan and quite possibly gluten free too. I love following this blog not only for the great recipes but for the photography as well. Check it out!
    • Aww thanks so much Cindy! You are so sweet! Yes, it is gluten-free...I need to add that..I'm still in the process of notating all my non-dessert recipes that are gluten-free! Thanks so much and happy new year! :)
  12. I tried few of your recipe, and by far this is one of our favorites!! Thank you for creating such an amazing recipes and simple to prepare! :D
    • brandi.doming@yahoo.com
      Wonderful Elva! Thank you so much for taking the time to leave me feedback, I truly appreciate it! :)
  13. I just made these, but instead of the red bell pepper, I used some organic canned diced tomatoes. I just sauteed the spices, onion, garlic & left over zucchini 'guts' lol then stirred in the tomato at the end. I also added a thin layer of black beans first, then added the veg mixture and baked. YUM!!! :D
    • brandi.doming@yahoo.com
      So happy to hear this feedback Michele, thank you so much for letting me know!
  14. Made these tonight! Very yummy!!!!
    • brandi.doming@yahoo.com
      Wonderful, so glad to hear it Michelle!

Leave a comment

Rate this recipe: