Vegan Stuffed Zucchini

 
 

Prep Time: 10 min // Cook Time: 15 min // Total: 30 min // Serving: 4 halve pieces

Stuffed zucchini is usually baked in the oven. However, my vegan stuffed zucchini is made on a stove top. The recipe is easy, versatile and only takes 30 minutes. This a light and delicious side dish. You can also make it into a complete meal by adding additional proteins. Beans, lentils, quinoa and couscous are good plant-based protein options to use. Chicken, pork or eggs are great animal protein sources to stuff inside the zucchini. So, feel free to turn this side dish recipe into a meal for yourself. The toasted panko bread crumbs add texture to this dish. You can always use crumbled crotons to save time or simply skip this step if you like. I only used two vegetables in addition to the zucchini to keep the recipe simple. You can add or replace them with your favorite vegetables such spinach or mushrooms. See how versatile this recipe is?!

 

Ingredients:

  • 3 tablespoons panko bread crumb

  • 2 medium zucchinis, cut in halves length wide (total 4 halves)

  • 1 tablespoon (to mix with balsamic vinegar) + 2 teaspoons olive oil (to sauté with vegetables)

  • 1 teaspoon balsamic vinegar

  • ¼ cup frozen roasted corn

  • ¼ cup frozen shelled edamame

  • 1 teaspoon chopped garlic

  • 1 teaspoon Mrs. Dash or other mixed seasoning powder

  • Black pepper to taste (optional)

Instructions:

  1. Toast panko bread crumb on stove until lightly brown and let it cool

  2. Trim of the ends of cleaned zucchini

  3. Cut each zucchini in halves lengthwise

  4. Scoop out the inside flesh with a spoon to make the zucchini hallow inside but leave a thin layer of flesh inside the zucchini

  5. Chop the zucchini flesh into small pieces

  6. Mix 1 teaspoon balsamic vinegar with 1 tablespoon olive oil in a small bowl

  7. Brush a thin layer of the balsamic vinegar oil mix to inside and outside of each zucchini and season inside of hallowed zucchini with black pepper (optional)

  8. Sautee chopped zucchini, roasted corn and edamame with 1 teaspoon of garlic and 2 teaspoons of olive oil, Mrs. Dash seasoning powder and black  pepper in a non-stick frying pan.

  9. Take out the sautéed vegetable mix and carefully wipe the frying with a paper towel to ensure the frying pan is clean

  10. Pour the leftover balsamic vinegar oil mix to the non-stick frying pan

  11. Place the zucchini boats inside the frying pan and pan fry each side for 2-3 minutes

  12. Stuff the sautéed vegetable filling inside the boat

  13. Sprinkle toasted panko bread crumb on top of the vegetable filling

  14. Serve immediately as a side dish