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!
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.