Vegan Stuffed Zucchini
These Vegan Stuffed Zucchini are filled with flavorful tomato and brown rice topped with breadcrumbs for a hearty, satisfying meal.
Servings 6 servings
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.
Notes
Left overs can be popped into the oven at 400 degrees for 5-10 minutes to make bread crumbs crisp again.
