Stuffed Zucchini Vegetarian and Vegan Recipe

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Heat up a pan and add 3 tbsps olive oil. Add onion and cook until translucent, about 2 minutes. Add garlic and cook for 30 seconds. Add red bell pepper, mushrooms, salt to taste, dried oregano and red chili flakes if using. Cook for about 2 minutes. Add tomato and cook for a minute. Turn off heat and adjust salt and pepper if necessary. Mix in chopped parsley and basil. Set aside to Cool.
Heat your oven to 450 F or 232 C.
Mix bread crumbs with 2 tbsps olive oil and set aside.
Slice zucchini in half lengthwise and scoop out most of the flesh leaving enough of the shell to hold stuffing.
Line a baking sheet with parchment paper and oil paper. Set zucchini on the paper and sprinkle with salt, black pepper and garlic powder. Distribute stuffing evenly among zucchini. Sprinkle breadcrumbs on top. Bake in heated oven for 20 - 30 minutes until zucchini is tender and breadcrumbs are golden brown.
If you’re using large zucchini, after slicing zucchini, brush with olive oil and season with salt and pepper. Sear on a hot pan for a few minutes to soften. Then stuff and bake. This will ensure cooked zucchini and bread crumbs that are not burnt.
Grated parmesan cheese can be mixed into breadcrumbs and/or filling if you wish.
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[Lucinda_Jackson]

Yum! I love stuffed zucchini and zucchini boats made like this but with cooked, crumbled Italian sausage added to the stuffing. I think this is a very Northeastern kind of dish. In the South, where I live now, we tend to stew the zucchini with the tomatoes, mushrooms and peppers. Or make a more traditional ratatouille. You'll often find it cubed raw on salads and it's a common offering on salad bars.

It looks delicious, Anita! ❤

[tiosurcgib]

Looks good. But a bit wasteful when the scooped out zucchini isn't used!