Easiest Way to Cook Appetizing Stuffed zucchini (vegetarian)

Stuffed zucchini (vegetarian). Olives and feta cheese deliver a nice salty bite, while quinoa adds a nutty flavor, along with protein and fiber. Place stuffed zucchini in baking pan; cover with foil. 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 and golden.

Add it to the bowl of chopped zucchini. Thanks to Viva Italia Days at Publix: Hunts Tomatoes, Progresso™ Brand Products, Kraft Parmesan Cheese, Pillsbury™ Refrigerated Breads, Betty Crocker™ Cookies for sponsoring today's discussion 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. You can cook Stuffed zucchini (vegetarian) using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Stuffed zucchini (vegetarian)

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

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. Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese. In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese.

Stuffed zucchini (vegetarian) step by step

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. .

A hearty side dish or main meal. Make-ahead option: To save time on the day of serving, prep your zucchini and cook the filling in advance. When you're ready, roast the zucchini, heat the filling, and stuff the zucchini. Zucchini is a little bland on it's own so before filling it sprinkle just a dash of salt and pepper in the hollowed out cavity. This recipe is easily adapted to whatever vegetables you have on hand but I used an assortment of peppers, leeks, the insides of the zucchini, garlic and fresh tomatoes.