Recipe: Delicious Stuffed zucchini (vegetarian)

Stuffed zucchini (vegetarian). Our Vegetarian Stuffed Zucchini is a great way to use the abundant amounts of zucchini that everyone seems to be growing in their gardens this summer! Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender. Scoop out the flesh of the zucchini, making a 'boat'.

A vegetarian stuffed zucchini recipe with artichokes, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping. Adapted from Cooking Light's Stuffed Zucchini with Cheesy Breadcrumbs. Place stuffed zucchini in baking pan; cover with foil. You can cook Stuffed zucchini (vegetarian) using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed zucchini (vegetarian)

1. Prepare 2 of zucchini.
2. You need 2 of mozzarella slices.
3. You need 1/4 of texturized soy (dry).
4. Prepare 1 cup of mushrooms.
5. You need 2 of green onion.
6. You need 1/2 tablespoon of seeds (I used a mixture of sunflower, pumpkin, flaxseeds and chia seeds).
7. You need 1/2 tablespoon of olive oil.
8. You need of Spices: Garlic powder, salt, pepper, oregano, thyme, cayenne and cumin.
9. It's 1/2 cup of tomato sauce (homemade or already done).

Here's all you need: Zucchini, of course! This recipe is perfect for summer when zucchini is cheaply available and it's too hot to turn on the oven! Stuffed veggies are always a great vegetarian or vegan main course idea. These vegetarian stuffed zucchinis are perfectly tender and fresh with the flavors of the Mediterranean.

Stuffed zucchini (vegetarian) instructions

1. First cut the zucchini in 2 parts and quit the seeds part. Put in the oven the zucchini for 20 minutes at 400 F.
2. Cut the inside of the zucchini in small dices, also the mushrooms and the green onions.
3. The texturized soy put it in the microwave for 5 minutes with the same volume of water than texturized soy.
4. Put in a frying pot the olive oil, and put the zucchini dices, the texturized soy, the green onions and the mushrooms (in this order, wait a little bit between all of them). Put all the seasoning once the mushrooms are almost done, and the tomate sauce. Once everything is mixed, let it cooling down..
5. Take the zucchinis and put the mixture inside. If you want you can add some egg to get more consistency.
6. Put the mozzarella and the seeds and again to the oven for 20 minutes.
7. Enjoy!!! You will be surprised of how the texturized soy tastes to ground turkey or so. This dish is great nutritionally talking, super tasty and delicious! Tell me if you try :).
8. Nutrient information + texturized soy.
9. .

Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber. Here's all you need: Zucchini, of course! That recipe has been getting quite a few positive reviews on Instagram lately - I figured it was time for a little recipe revamp. Divide the mixture among the zucchini shells. Slice the zucchini in half length wise.