I love zucchini, and I usually just slice it up and stir-fry it with some soy sauce and red pepper flakes (which is delicious!). Yesterday, I decided to get fancy and make something worth showing off… zucchini-stuffed-zucchini. It turned out great! The filling is rich and hearty, and when it is paired with the roasted zucchini shell the taste is savory and refreshing.
Best of all, it was super-easy! Read on to find out how to make it.
- 4 large zucchinis
- 1 medium onion
- 1 red bell pepper
- 1 c mushrooms
- 8 oz tempeh (1 package)
- 1 large clove garlic
- 1 Tbsp. dried basil
- 1 tsp. red pepper flakes
- 3 Tbsp. Olive Oil
- non-stick cooking spray
- salt to taste
Begin by pre-heating the oven to 450 degrees. Then slice each of the zucchinis lengthwise and scoop out most of the insides with a spoon to make little zucchini canoes.
Set the guts to the side and put the zucchinis in a roasting dish with a liberal coating of non-stick spray. Once the oven is pre-heated, roast the zucchini for about 30 minutes, or until they start to brown.
Meanwhile, dice the remaining ingredients and warm the olive oil in a large skillet. Add the garlic, onions, mushrooms, and peppers, and fry on high for about 10 minutes. Next, reduce the heat to medium/low and add everything else (zucchini guts, tempeh, basil, pepper, and salt). Keep turning the whole mixture with a spatula as it starts to thicken, blend together, and brown slightly (about 20 min.).
Finally, pull the roasted zucchini shells out of the oven and spoon the mixture from the skillet into the hollowed out grooves. Serve and enjoy! I paired this with some whole wheat pasta and a home-made basil-pesto sauce… Yum.