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Stuffed Zucchini

What you need: 

6 medium zucchini
olive oil, for sautéing
1 red pepper, chopped
1 medium-large sweet onion, chopped
3 large garlic cloves, chopped
1/2 pound fresh mushrooms, chopped
2 medium fresh tomatoes or 4-6 plum tomatoes, chopped
1 bunch fresh basil
salt and pepper, to taste
1/2 cup breadcrumbs or matzoh meal or farfel

What you do: 

1. Trim the stem on the zucchinis, but don't cut it all the way off. Carefully cut the zucchinis in half lengthwise, making two boats. Use a paring knife and carefully hollow out the zucchinis, leaving about 1/4 inch all around sides and bottom. Save the parts you remove. Place the zucchini boats in an oiled baking pan or cookie sheet.
2. Keep vegetables separate. Heat olive oil in large pot or Dutch oven. Add red pepper, a few minutes later onion, a few minutes later garlic. Simmer slowly so they get soft and onions become translucent, but not browned. Add mushrooms and chopped zucchini innards. A few minutes later, add tomatoes, chopped basil, and salt and pepper. Preheat oven to 350 degrees F.
3. Simmer uncovered about 15 minutes (you don't want them to get mushy). Taste for seasonings. If there is lots of liquid, strain vegetables in a colander, but save the liquid. Mix in vegan bread crumbs, just to help hold it all together. Fill all the zucchini boats - there should be enough filling for them to be slightly mounded. Baste with the saved liquid.
4. Bake for 30-45 minutes, until boats are tender but still holding their shape. Check them during baking - if they're getting too dry or browned, cover with foil until the last few minutes, and baste a couple of times during baking.
You can also add vegan cheese into the vegetables before stuffing, or grated on top at the last few minutes of baking. You can also add chopped tofu, or tofu crumbles into the saute. These are easy to make and are a beautiful presentation for either a side or main dish. What takes the most time is chopping all the vegetables. If you have a food processor, you're in luck!

Preparation Time: 
Cooking Time: 


To Keda: Your food pictures are always so beautiful.  I can always tell when it's one of your pictures on the front page.  Keep submitting them, they're great!

thanks. i'm sure we're all damn good cooks here, unfortunately, not all of us have cameras to capture it.  ::)


To Keda: I'm posting this here because I wasn't sure where else you would see my message.  Your food pictures are always so beautiful.  I can always tell when it's one of your pictures on the front page.  Keep submitting them, they're great!


ok, so i used yellow bell pepper, regular white orange and dried basil. i also added a few handfuls of fresh spinach and pizza seasoning as AshleyKimball suggested. totally forgot to add breadcrumbs and it was good without it too. yum, yum, yum! easy and very presentative dish.

and i baked mine in microwave on 100% for 10 minutes. it didn't brown and was a bit crunchy - just the way i like my veggies.

this recipe already has 3 pictures and probably doesn't need another one but, oh well, here it goes..


Very interesting way to eat zucchini! I twelfed (is that a word?) the recipe and it turned out great. It only took about 25 minutes to bake but then I sprinkled some cheese on top and broiled it for a few more minutes. It hit the spot, and was quite pretty too.


oooh we know seitan, we likes seitan, i made the rib recipe on here last night for the 2nd time, awesome, disturbing, satisfies unnatural cravings!  ;)


Thanks Dodo!  Next to the zucchini is my first attempt at Seitan, and I have to say I can't believe I have been living my whole live without it....  If you have never made it you simply must go do it right now.

I found the recipe here:

It is not hard to do - just takes a little while...  But well worth the time!

Peace in your kitchen!  :)

- K


KendraKat, that looks like heaven on a plate, love the way you've done the shrooms, please tell....what is the delishous looking thing splayed so seductively across the lettuce leaf, I WANT SOME!!!!!!    :D


Tasty recipe...  I did not have any breadcrumbs so I sprinkled in some dry veggieburger mix, which wasn't the best idea - but it wasn't horrible either.  Would be better with breadcrumbs...
I would recommend a melon baller or similar tool to remove the inside of the zucchini. 
I always like to stuff bell peppers but this was a nice change, thanks for the recipe!


Ahh--this is the best thing I've eaten in a looong while (even though I didn't exactly follow the recipe).  I only used 1 zucchini, scooped it out, chopped it up, sauted it up with some onion, garlic, celery, green pepper and spinach (using cooking spray because I'm afraid of oil).  I added a few shakes of "pizza seasoning herbs", and sauted it a bit more.  Finally I stirred in a bit of TVP.  I crammed everything into the zucchini shells  and baked it for a bit, then topped it with quartered fresh cherry tomatoes and cooked it for the rest of the time.  (30 minutes total)

Lol, I did all these substitutions because it's all there was in the pantry at the time.  Mmmm--mushrooms would definitly be the sh*t in this, though.  You can see in my picture I served it with...more squash! was a pretty awesome dinner though.  Definitly one of the most visually impressive recpies with almost NO effort. 

Thank you!!



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