Stuffed Zucchinis

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Brandi Doming


  • 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


  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.