Yummy Stuffed Zucchini
4 medium zucchini, halved lengthwise
3-4 tablespoons olive oil
1 tablespoon diced garlic
1 medium yellow onion, finely diced
2 large carrots, peeled and shredded
1 yellow (summer) squash, shredded
2 stalks celery, finely diced
3 small white mushrooms, finely diced
salt and pepper, to taste
2 cups vegan corn flake cereal crumbs + more, to top
1 teaspoon oil
1. Preheat oven to 350 degrees F. Lightly oil baking sheet. Scoop out insides from zucchini, leaving about 1/4" around sides and bottom. Keep the insides you scoop out, and dice. Add oil to a large fry pan and heat on medium-high. Add garlic, and heat garlic in the oil.
2. Add onion and saute for a few minutes, then add the rest of the veggies. Add salt and pepper, to taste. Saute everything together until the veggies are soft, seasoning to taste (should take around 15 minutes).
3. Remove pan from heat and stir in corn flake crumbs. Spoon mixture into hollowed-out zucchinis, and place them on prepared sheet. Sprinkle a layer of corn flakes over each of the halves, and then drizzle with about 1 teaspoon of olive oil over the crumbs (this will make them get crispy as they bake).
4. Pour a very thin layer of water around the zucchinis; this will help keep them from drying out in the oven. Bake for 30-45 minutes, checking to make sure they don't burn. The zucchini will flatten and shrivel some, and will begin to appear clearish or wet-looking when they are done.
This recipe requires some serious prep time, but it really isn't hard at all, and its delicious! You could use a food processor to dice the veggies and save some serious time.