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
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!