Vegan Stuffed Zucchini
Ingredients
- 5-6 large zucchini
- 1 cup brown rice, cooked according to package instructions
- ½ cup onion, diced
- 1 tablespoon olive oil
- 1 tablespoon parsley
- 1 teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 can diced tomatoes, no salt added
- 1 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.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until slightly browned and fragrant, about 5 minutes. Add parsley, basil, oregano, thyme, salt, pepper, tomatoes, and rice to skillet. Stir to thoroughly combine and cook for 1-2 minutes.
- In a small bowl combine bread crumbs and nutritional yeast. Scoop rice mixture into each zucchini half and top with bread crumb mixture. Bake for 35-40 minutes or until zucchini is slightly tender and bread crumbs are browned.
- Cool for at least 5 minutes before serving.
Notes
Left overs can be popped into the oven at 400 degrees for 5-10 minutes to make bread crumbs crisp again.