Italian Tempeh Stuffed Zucchini
4 zucchini, halved
salt, to taste
pepper, to taste
2 (8-ounce) packages tempeh, cut into bite sized pieces
1/2 cup sundried tomatoes, oil packed
1/2 teaspoon red chili pepper flakes
4 sprigs thyme
3 cloves garlic
1 to 2 teaspoons smoked paprika
grated vegan cheese (I used parmesan flavored), to taste
1. Preheat oven to 400 degrees F. Boat the zucchini with a spoon and brush with olive oil, salt, and pepper. Roast in the oven cut side down for 10 minutes. Set aside and let cool.
2. Place tempeh in a food processor followed by sundried tomatoes, pepper flakes, thyme, garlic, and paprika.
3. Heat olive oil in a large skillet over medium-high heat. Transfer the tempeh mixture to the skillet and saute for about 5 minutes adding salt and pepper to taste. Feel free to add more of the other seasonings if you so desire.
4. Stuff zucchini with the tempeh mixture and top with vegan cheese. Place in the oven and broil for 2 minutes or until cheese is melted.
Source of recipe: I wrote this recipe.