These Vegan Stuffed Zucchini are filled with flavorful tomato and brown rice topped with breadcrumbs for a hearty, satisfying meal.
Zucchini is one of those awesomely versatile vegetables. It's great grilled, roasted and charred, as pasta, or even in baked goods. One of my absolute favorite ways to prepare this adaptable little veggie is this amazing Vegan Stuffed Zucchini.
Ingredients
- zucchini
- brown rice
- olive oil
- onion
- garlic
- parsley
- basil
- oregano
- thyme
- salt & pepper
- diced tomatoes
- breadcrumbs
- nutritional yeast
See recipe card for quantities.
Substitutions & variations
- Brown rice - you can use any rice you like instead of brown rice
- Quicker Method - use instant rice to decrease cooking time
- Herbs - you can use fresh herbs instead of dried. You will need 2-3 times as much fresh as dried
- Deluxe - add non dairy cheese to the rice mixture and/ or over the top
Instructions
This dish takes a bit of time to prepare just due to cooking time, but is still fairly easy to put together. Brown rice is the main component of the filling making this dish both healthy and hearty. Add in tomatoes, oregano and basil and oh boy, yum. Pair this with a salad and you have a delicious, satisfying lunch or dinner.
Equipment
There is no special equipment needed for this recipe. You'll only need basic kitchen tools, a baking dish and access to an oven.
Storage
Store leftovers in an airtight container in the fridge. Good for 3-4 days.
To reheat: The preferred method is in the oven at 400 degrees for 5-10 minutes. This will crisp the breadcrumbs up again. You can also microwave until heated through.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Vegan Stuffed Zucchini
Ingredients
- 5-6 large zucchini
- 1 cup brown rice, cooked according to package instructions
- 1 tablespoon olive oil
- ½ cup onion, diced
- 2-3 garlic cloves, minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 can diced tomatoes, no salt added
- 3 tablespoon bread crumbs
- 1 tablespoon nutritional yeast
Instructions
- Preheat oven to 375 degrees.
- Prepare zucchini by cutting in half lengthwise and scooping out the seeds with a small spoon. Either discard the seeds or add them into the filling. Place zucchini in a pan large enough to fit all and set aside.5-6 large zucchini
- In a small bowl combine bread crumbs and nutritional yeast. Set aside.3 tablespoon bread crumbs , 1 tablespoon nutritional yeast
- Heat olive oil in a large skillet over medium heat. Sauté onion until slightly browned and fragrant, about 5 minutes. Add garlic, sauté 30 seconds longer. Add parsley, basil, oregano, thyme, salt, pepper, tomatoes, and rice to skillet. Stir to thoroughly combine and cook for 1-2 minutes.1 tablespoon olive oil , ½ cup onion, diced, 2-3 garlic cloves, minced, 1 tablespoon dried parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, 1 teaspoon salt, ¼ teaspoon pepper, 1 can diced tomatoes, no salt added, 1 cup brown rice, cooked according to package instructions
- Scoop rice mixture into each zucchini half and top with bread crumb mixture. Bake for 30-35 minutes or until zucchini is slightly tender and bread crumbs are browned.
- Cool for at least 5 minutes before serving.
Did you make this recipe? Let me know!