Vegan Stuffed Zucchini Recipes

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VEGETARIAN STUFFED ZUCCHINI

This is a yummy light, "Veggieful" meal that is a great alternative to the usual beef-stuffed zucchini. I like to serve this with rice, as I like the blend of flavors and textures. But really, all that you need is a nice green salad, some crusty french bread, and a nice bottle of wine. Mmmmmm!

Provided by Manda

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15



Vegetarian Stuffed Zucchini image

Steps:

  • Preheat oven to 325 degrees.
  • Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
  • Steam (or boil) zucchini shells 3-4 minutes.
  • Saute onion, greeen pepper, and garlic in butter.
  • Add spinach; stir to combine and coat well.
  • Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
  • Place zucchini in baking dish and fill with stuffing mix.
  • Cover with sauce, and sprinkle with cheese.
  • Bake for 20-25 minutes, until cheese is bubbly.

8 medium zucchini
1 large onion, diced
1 large green pepper, diced
1 -2 clove garlic, minced (or 3 or 4)
1/2 cup margarine
1 (10 ounce) package frozen spinach, thawed and drained
1 (4 ounce) can mushroom stems and pieces, drained
2 eggs
1 1/3 cups Italian seasoned breadcrumbs
1 (28 ounce) jar of your favorite tomato-based pasta sauce
salt
garlic powder
oregano
1/3 cup Burgundy wine
8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded

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